Mine is this little tidbit about Khaki’s from https://www.heddels.com/2019/05/history-khaki-anything-drab/
“Tried and tested by all the major powers, khaki-dyed, lightweight cotton twills became the de facto uniform for any colonizing power. If you were going to ship your boys abroad to pillage and conquer someplace in the Southern Hemisphere, khaki was your go-to color.”
Microwaves penetrate a certain distance into the material and then turn into heat. Heat conduction from the outside doesn’t. I don’t know exactly what the average of that distance is and how it compares to the size of a hamster, but I would bet that it’s pretty competitive with the thickness of the hamster.
Your whole argument here makes no sense at all. Having the ambient temperature set to the perfect defrosting value would work better than heating the skin of the frozen meat in cycles of full on / full off, if the microwaves were getting stopped right at the skin and then the heat had to conduct in from there.
I merely stated basic facts of how microwaves work. It is only your own shortcomings and assumptions that leave you confused.
But you’re incorrect. Microwaves penetrate through many substances fairly well, mostly passing through them. The microwave ovens we use to cook are tuned to resonate with water molecules, and as a result the waves interact more frequently with those molecules. But in general, the waves just bounce around until they do interact with something, and it could be any particle within your hot pocket that it interacts with, not just the surface.
All that is to say, microwaves do heat all throughout whatever you put in. Now, these waves can also excite particles and moisture in the air within the oven, and there is convection between the air and your hot pocket… But air is less dense than food, so convection will be secondary heating at best, and cooling at worst.
So are you meaning to imply food, and especially live animals as being discussed here, don’t have significant water content? Because I have bad news for you: If it’s absorbed readily near the surface, it’s not getting much deeper.
Go ahead and try to “defrost” some meat on high. You will see that I am absolutely correct that the OUTSIDE will cook before the inside is defrosted.
Note that nowhere did I say it’s as inefficient as an oven, either, so if you’re imagining that’s what I said then you need to reread my posts. I merely described how the common misconception of microwaves heating things from the inside is incorrect. The outside will basically always heat faster unless it’s completely devoid of moisture, which is not the case what so ever in this context, nor in basically any context of “defrosting”.
Yeah. They don’t penetrate an unlimited distance into the food, the center of some stuff won’t get heated. But they penetrate a lot further than the 0 distance that ambient heat from the outside does, conducting heat straight to the skin of the food and then letting it work its way in from there.
No idea what this person’s issue is, I sort of suspect that it’s just Lemmy in action, doing its thing.
No, you’re a shortcoming assumption.