Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
Like gliding backwards through porridge.

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Waltzing MaGrillDa

Microwave turntable based on fairground waltzers
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Microwaves, even after 20 years of development, still seem to selectively heat up one small part of any food to magma-like temperatures and leave the rest untouched. I propose replacing the existing turntable with a waltzer based one, this has 4 smaller turntables like the cars on the ride and they all merrily go round and round and up and down giving a more even microwave distribution. Also the product can have a predictable theme tune.
bs0u0155, Jun 25 2010

Wankel Microwave Carousel Wankel_20Microwave_20Carousel
[phoenix, Jun 25 2010]

[link]






       would be fun to watch too.
dentworth, Jun 25 2010
  

       + oh yes!!
xandram, Jun 25 2010
  

       ---is why I used "defrost" for most cooking and split up most anything in to a "bunt-cake" pattern and no thicker than 1.1/4" cross sections of any 2B cooked material.   

       defrost on explosive eggs for ~ 8 cooking seconds - 20 in some slow machines, and I invented the "3.1/2 minute egg" all over--- all over the inside of the MicWV in overcooking with a dangerously hot particulate and explosion... but it is easy now if I pierce the egg at air-sac held topward and spin a wire through to the bottom a bit FIRST , before potentially EXPLODING, by timing by weighing the egg mass on the ice-cream 1-LB scale we have.
GTJon, Jun 25 2010
  

       My, those evenings must just fly by.
(Bun for you [bs0u0155], by the way)
moomintroll, Jun 25 2010
  

       [GTJon], the HalfBakery, and your planet, needs more people like you.
8th of 7, Jun 25 2010
  

       I have this very idea everytime I microwave something. Thanks for putting it on paper, so to speak.   

       Proposed title: Carousel Carousel.
phoenix, Jun 25 2010
  

       for heaven's sake 21Q where is the fun in that!?
dentworth, Jun 25 2010
  

       Do eggs in their shells explode in ovens ?   

       Why are eggs boiled rather than baked - is it a heat transfer thing ?
8th of 7, Jun 25 2010
  

       //Why are eggs boiled rather than baked - is it a heat transfer thing?// A moisture thing, I believe. I've seen eggs baked in their shell: they got too dried out to eat.
mouseposture, Jun 26 2010
  

       + Idea, not so sure [GTjon] anno.
blissmiss, Jun 27 2010
  

       [21Q] well since you mentioned oozing, I'll grant that the glass door oven may have some advantage, but I reckon many a scientist got his start in the kitchen w/ a micro and a cuisinart.
dentworth, Jun 27 2010
  
      
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