Review of microwave oven-a health hazardous tool for cooking as compared to induction cooker

This article describes about microwave oven, a health hazardous device, used as cooking appliance as compared to induction cooker. Microwaves travel at the speed of light and it is very short waves of electromagnetic energy. There is a magnetron tube in microwave ovens. In the magnetron tube electrons are exaggerated by electric fields and magnetic fields in such a way that micro wavelength emission of about 2.45 GHz frequency is created. The interaction between the microwave emission and food molecules, changes the molecular structure of the food particles and also deteriorates the food value. On the other hand, in the induction cooker only heat radiation is generated. The heat produced in the base metal of an induction cooking pan, which is generated by the flow of eddy current, is transferred to the food via conduction process. The other characteristics of induction cooker are faster response and high reliability. It is also compact in size. Again there is no chance of shock hazard and no combustion waste is produced in this process. Besides these merits of induction cooker, it is also cost effective than microwave oven.