Microwaves work by speeding up the movement of water molecules within foods. The friction of the speeding molecules heats the water, which in turn cooks the food. Everything cooked in the microwave is essentially “steamed in its own juices.”
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The power of an amplifier is measured in watts — the more watts, the more volume the amplifier can produce. Actually, you can create ear-damaging volume levels with just a few watts, but the double- and even triple-digit wattage ratings are sometimes necessary for peak power demands.
Let’s say you’re playing a violin solo. Your amplifier might be (depending on your speakers) consuming only four or five watts. Then suddenly, the cymbals crash and the timpani booms. That demands a lot more power, and fast. The total wattage consumption might jump to thirty watts, or more. If you have, say, a twenty-watt amplifier, the violin will sound great, but at the peak of the timpani’s power demand, you will hear distortion.
