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The field from an electromagnet changes the resonance frequency of the sphere and hence the frequency it will allow to pass. The advantage of this type of filter is that the garnet can be tuned over a very wide frequency range by varying the strength of the magnetic field. Some filters can be tuned from 3 GHz up to 50 GHz.
For this reason, products meant to be browned via susceptor-generated thermal radiation carry instructions to microwave the food while still inside its packaging. A typical example is the paper-susceptor–lined dish directly holding a microwaveable pot pie or casserole .
A microwave oven is an example of this principle put to controlled, safe use. Radio-frequency (RF) energy is non-ionizing electromagnetic radiation – its effects on tissue are through heating. Electronic components are affected via rectification of the RF and a corresponding shift in the bias points of the components in the field. [1] [2] [3] [4]
A microwave oven, c. 2005 Simulation of the electric field inside a microwave oven for the first 8 ns of operation. A microwave oven heats food by passing microwave radiation through it. Microwaves are a form of non-ionizing electromagnetic radiation with a frequency in the so-called microwave region (300 MHz to 300 GHz).
A microwave oven uses dielectric heating to cook food.. Dielectric heating, also known as electronic heating, radio frequency heating, and high-frequency heating, is the process in which a radio frequency (RF) alternating electric field, or radio wave or microwave electromagnetic radiation heats a dielectric material.
In the case of varying electromagnetic fields, the faster the variations are (i.e., the higher the frequencies), the better the material resists magnetic field penetration. In this case the shielding also depends on the electrical conductivity, the magnetic properties of the conductive materials used in the cages, as well as their thicknesses.