A Moment of Science
Heating water in the microwave seems quick and easy, but you may be taking a dangerous risk.
Ever wonder what makes pressure cookers cook so quickly? Find out on this Moment of Science.
Everyone wants to know what to in case of a fire. Will cold water work better?
A listener wrote to A Moment of Science about a fascinating phenomenon she noticed when heating water for tea in a microwave oven...
Have you heard about the great solar energy enthusiast, Auguste Mouchot?
If the water inside a piece of popcorn is what makes it pop, why don't other grains pop as well? Find out on this Moment of Science.
Steam is water that's heated to two hundred twelve degrees Fahrenheit. Believe it or not, steam is invisible--you can see right through it!
Want to try a neat experiment that shows air pressure at work? "The Invisible Hand" on this Moment of Science.
The secret is in the unique way microwaves work. Conventional ovens heat up the air inside the oven first then heat up the surface of the food and then heat up the inside. Microwave ovens cook the inside of the food right away, without heating up the surrounding air. They do this by using high frequency electromagnetic waves.
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