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Topic # 240665 19-Sep-2018 13:44
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6 months ago we replaced a sharp non inverter 33l MWO with a Panasonic 34l Inverter model. 

 

Initially, we considered the fact we might be imagining things, but it's become much more apparent lately, that whilst it seems our food is getting hot, for some reason it doesn't seem to stay hot very long. I know that's kind of a weird thing to say.

 

But to give you an example. Last night we had a cooks night out, we cooked it for longer than prescribed, as they always underestimate the cook times in our experience. At the time we took it out, I did the touch test, which is to cut open something thick, like the chicken thighs, and if they are too hot to touch for long, it's probably hot enough. The others were untouched. In the time it took us to serve that same food to four people, no more than a couple of minutes, the food when we went to eat it, was barely luke warm.

 

I do understand that smaller peices of meat/food will not retain their temp as long, moisture content may be a factor, etc, but this was never something we experienced with our old MWO and something we notice consistently with the new ones.

 

We eat similar types of food, the MWO is a similar power, 1000w vs 1100w, same serving plates etc.

 

Anyone have any bright ideas?

 

 


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  Reply # 2093144 19-Sep-2018 13:54
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In all seriousness, could it be as simple as 6 months ago, it was March, and the ambient temperature was warmer?




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  Reply # 2093150 19-Sep-2018 14:08
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I don't believe it's that.

 

 


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  Reply # 2093163 19-Sep-2018 14:20
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I doubt it's actually a thing.

 

but easy to test, I'm sure you have food thermometer? heat using old (go to friends) vs new microwave and measure surface and inside temperatures. and after 1 min resting :) 

 

ps. fixed typos





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  Reply # 2093180 19-Sep-2018 14:42
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Possibly the food is better heated through with the microwave rather than having to over heat it previously to compensate for unheated areas in the old microwave.

Either way, magnets.

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  Reply # 2093224 19-Sep-2018 14:57
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Is this one of the microwaves that doesn't have a turntable? Maybe it is not heating evenly?




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  Reply # 2093225 19-Sep-2018 15:00
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It does have a turn table. I did wonder about eveness of cooking. I am going to do more experiments. Panasonic support just laughed and said it's their job to get it hot, everything else not relevant :) 

 

 


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  Reply # 2093226 19-Sep-2018 15:00
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Did you use full power on the new MWO? if so, they are both using the same power, aside from the small wattage difference. Hence, no inverting compared to full-off-full-off

 

All I can think of is of the chicken was more moist, it would take longer as more water molecules to excite


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  Reply # 2093234 19-Sep-2018 15:07
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Measure a 100ml of water into a microwave safe container and measure temperature. Calculate the energy required to raise the 100ml to 100 degrees (or boiling temp at your altitude). Set Microwave to full, start and measure time to boil. Calculate power as captured by the water.

 

I'm pretty sure my son could do this, been far too long for me to remember all that stuff but I think you need the specific heat capacity of water for a start.

 

30 marks available for a complete answer, your time starts.... now.

 

 


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  Reply # 2093239 19-Sep-2018 15:11
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Here are two possibilities

 

Our Panny 1100W inverter cooks evenly, but less on the bottom of a plate I've noticed if I am reheating. (I reheat on full, never tried the reheat button :-) ) Maybe your test was a piece on the bottom?

 

Two, if the 1000W is 100% then 0% pulses, its "half" power may be giving you more results than the inverters true half power. 100% is on, then when its 0%, the water molecules are still vibrating and adding heat, or at least retaining it very well. If you used a less than full power setting, you may be heating less than what the same setting was on the old one. So, maybe the old 70% equates to the new 80%


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  Reply # 2093243 19-Sep-2018 15:14
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kryptonjohn:

 

Measure a 100ml of water into a microwave safe container and measure temperature. Calculate the energy required to raise the 100ml to 100 degrees (or boiling temp at your altitude). Set Microwave to full, start and measure time to boil. Calculate power as captured by the water.

 

I'm pretty sure my son could do this, been far too long for me to remember all that stuff but I think you need the specific heat capacity of water for a start.

 

30 marks available for a complete answer, your time starts.... now.

 

 

 

 

Excellent idea. If said chicken is less than the old MWO, its likely to be an energy issue than evenness. My post covered both options! :-)

 

The eventual answer will be interesting


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  Reply # 2093246 19-Sep-2018 15:25
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Are you using the same plates / dishes in the new microwave Vs the old one?

Once came across a porcelain dish that would get stupidly hot in the microwave. But the food in the dish would hardly get heated. Transfer the food to a different dish, then the food would get heated just fine.





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  Reply # 2093253 19-Sep-2018 15:30
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Good point - I think crockery with certain iron oxide based glazes get very hot. 


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  Reply # 2093259 19-Sep-2018 15:39
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The only thing I can think of is that the new microwave may not be heating as deeply.  If the chicken is cooler in the middle, the heat will flow both into the air and toward the centre of the chicken, thus the outside of the chicken will cool faster and the inside won't seem as warm.

 

If the air inside your house is cooler then that would cause the chicken to cool faster, but probably not noticeably so.

 

Possibly your new microwave may be drying food out more, but again I wouldn't expect noticeable differences in cooling rates from that.





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  Reply # 2093265 19-Sep-2018 15:44
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Did you get a genius model? Sux to be u if you didn’t :)



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  Reply # 2093300 19-Sep-2018 16:34
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I did get a genuis model


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