XPost: alt.sci.physics, uk.d-i-y, alt.home.repair   
   From: dkol@gmail.com   
      
   "William Gothberg"  wrote in message   
   news:op.zuuh51x87uplkq@desktop-ga2mpl8.lan...   
   > On Sun, 30 Dec 2018 03:34:41 -0000, Bill Wright    
   > wrote:   
   >   
   >> On 29/12/2018 17:26, William Gothberg wrote:   
   >>   
   >>>   
   >>> I don't need a MW, but the usual 600W to 900W in domestic ovens is   
   >>> pitiful.  What's wrong with 2kW?   
   >>   
   >> I don't find much use for the 1,200W setting. The only real use is for   
   >> heating water quickly when the kettle's broken. Even jacket spuds are   
   >> cooked unevenly. Thick soup needs to be stirred during cooking. Meat is   
   >> hopeless.   
   >   
   > I can't comment on the meat as I'm a vegetarian, but surely soup, once any   
   > part reaches boiling or near boiling, is going to bubble about and convect   
   > by moving the liquid about.  When I cook soup, I just stir it when it's   
   > finished.   
   >   
   > Anyway, for bigger things like a roast, what we need is a different   
   > frequency of microwaves that penetrates deeper.  Must be possible.   
      
   Not it is not.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)