That’s not really showing temperature stratification which is a more extreme separation of temperature from surface
I think the definition you are using is far too restrictive, in many contexts temperature stratification simply refers to a situation where you get temperature gradients across a fluid with the warmer fluid gathered near the top of the body. For example, in a factory you will often have “destratification” fans operating because warm air from equipment rising to the ceiling results in a temperature gradient from floor the ceiling.
It is not a phenomena exclusive to surface heating.
That’s just showing that the hottest atoms gather to the top, which btw, proves Convection currents.
Yes. My point was not to establish that convection is magically absent from fluids in microwaves, but to establish that it differs significantly from stovetop heating. Convection currents in stovetop heating create a strong stirring action that produces a substantially uniform temperature. Microwaves do not create the same stirring action and this produce a significant nonuniform temperature gradient.
The modified glass is just diverting the hotpots to the bottom to make the convection less “unusual”.
Clearly. They make the heating more akin to a stovetop, which is really the point here.
They aren’t claiming that convection doesn’t accrue, only that it’s “unusual convection” resulting in less even heating like that of thermal stratification, not literal thermal stratification where the layers have separate convection currents that prevent mixing all together.
Once again, you are using a definition of thermal stratification that is far too specific. However, arguing over it is really just being pedantic because the core point at issue here is whether or not heating a cup in a microwave or a stovetop produce the same final product. They do not unless you apply some mechanical agitation to mix it up.
Search the literature for thermal stratification. There are many contexts where it is used outside of lakes and other large bodies of water, many of which do not consist of three distinct layers. Hell, the paper I cited SPECIFICALLY refers to the temperature gradient in the microwaved glass as “stratification”.
If you can’t understand the use of a term outside your specific area of expertise then thats honestly a you problem and that’s all I can say on that.
If the heating methods were as similar as you say, there wouldn’t be hundreds of publications accepted to various journals across the past two decades investigating the problem where microwaves produce a strong temperature gradient between the top and bottom of a body of liquid. It’s a well known process control problem.
I don’t think that is the case. A stratified fluid, in the absence of continued energy exchange with the outside environment, will eventually reach a homogenous temperature distribution due to diffusion.
That said, even if you are were correct, in the context of brewing tea we would only have a few minutes of brew time in which the stratification would have an impact on the extraction.
I think the definition you are using is far too restrictive, in many contexts temperature stratification simply refers to a situation where you get temperature gradients across a fluid with the warmer fluid gathered near the top of the body. For example, in a factory you will often have “destratification” fans operating because warm air from equipment rising to the ceiling results in a temperature gradient from floor the ceiling.
It is not a phenomena exclusive to surface heating.
Yes. My point was not to establish that convection is magically absent from fluids in microwaves, but to establish that it differs significantly from stovetop heating. Convection currents in stovetop heating create a strong stirring action that produces a substantially uniform temperature. Microwaves do not create the same stirring action and this produce a significant nonuniform temperature gradient.
Clearly. They make the heating more akin to a stovetop, which is really the point here.
Once again, you are using a definition of thermal stratification that is far too specific. However, arguing over it is really just being pedantic because the core point at issue here is whether or not heating a cup in a microwave or a stovetop produce the same final product. They do not unless you apply some mechanical agitation to mix it up.
deleted by creator
Search the literature for thermal stratification. There are many contexts where it is used outside of lakes and other large bodies of water, many of which do not consist of three distinct layers. Hell, the paper I cited SPECIFICALLY refers to the temperature gradient in the microwaved glass as “stratification”.
If you can’t understand the use of a term outside your specific area of expertise then thats honestly a you problem and that’s all I can say on that.
If the heating methods were as similar as you say, there wouldn’t be hundreds of publications accepted to various journals across the past two decades investigating the problem where microwaves produce a strong temperature gradient between the top and bottom of a body of liquid. It’s a well known process control problem.
deleted by creator
I don’t think that is the case. A stratified fluid, in the absence of continued energy exchange with the outside environment, will eventually reach a homogenous temperature distribution due to diffusion.
That said, even if you are were correct, in the context of brewing tea we would only have a few minutes of brew time in which the stratification would have an impact on the extraction.
deleted by creator