From
American Heritage:
"The NJRC tube brought a critical benefit to the oven. As Ironfield recalls, it had ?a very modest heater power, 65 watts.? And it was about 65 percent efficient, which made it fit into a 15-amp household circuit.?
Pretty tame compared to modern 1200 watt or more microwaves. Of course, some early microwave units consumed 3kW, too!
Now, just off the top of my pointy head, I would imagine the first megnetron tubes they were using for radar research and then oven research in the 1940s were most likely the 6kW magnetrons. But for a simple oven, that kind of wattage would be insane. Most likely they were doing early oven experiments in the 3kW range, but I could not confirm this anywhere.
The reason it takes longer on some microwaves than others to pop corn is more related to the way the individual magnetrons work and the oven designs. I had a small 800 watt unit that cooked food a lot faster than an older 1600 watt one I had.
You really need the increased power of a modern microwave oven only to cook large quantities of food more evenly, not to pop a few tiny kernels of corn.
Popcorn.Org
"Popcorn's ability to pop lies in the fact that the kernels contain a small amount of water stored in a circle of soft starch inside the hard outer casing. When heated, the water expands, creating pressure within, until eventually the casing gives way, and the kernels explode and pop, allowing the water to escape as steam, turning the kernels inside out."
Welcome to the laws of physics.
Someone sure needs a reality check or another dose of one all right.
I guess you all never noticed how warm your ears and head get after using a cell phone? They pointed out in the article with the videos they thought it could be popped due to the standing waves from the multiple cell phones proximity. And since none of us can confirm or deny this factor, how about a little less criticism of myself for simply posting this topic, fellow googtrogs?