Method and apparatus for venting a cooking device

1. A cooking device comprising:

a cooking chamber that is heated to cook food producing an exhaust gas in an interior volume of said cooking chamber, said exhaust gas being selected from the group consisting of heated air, airborne particles, steam, and combinations thereof;

a housing surrounding said cooking chamber, said housing and said cooking chamber having a magnetron disposed therebetween;

a duct having a wall forming a first end opposite a second end and said wall being disposed between said cooking chamber and said housing, said duct being connected to said magnetron on said first end and forming an outlet through said housing at said second end of said duct;

a first fan that generates a first airflow between said housing and said cooking chamber to cool said magnetron and that thereafter flows into said duct, wherein said first fan draws ambient air into the cooking device, and wherein said first airflow is outside of said cooking chamber, thereby avoiding the cooling of said food disposed in said cooking chamber, wherein said cooking chamber vents said exhaust gas to said duct by at least one of an apparatus selected from the group consisting of: an apparatus that heats said food to increase a pressure in said cooking chamber, and a second fan generating a second airflow which passes over a heating element into said cooking chamber, and wherein said exhaust gas that is vented to said duct is accelerated in said duct to a velocity in a range of about 1 meter/second up to about 10 meters/second by said first airflow in said duct and exhausted through said outlet out of said second end of said duct directly to an ambient environment outside of the cooking device.

2. The cooking device of claim 1 , wherein said first airflow accelerates said exhaust gas reducing a temperature of said exhaust gas.

3. The cooking device of claim 1 , wherein said first airflow accelerates said airborne particles lowering a concentration of said airborne particles.

4. The cooking device of claim 1 , wherein said magnetron communicates microwaves to said cooking chamber.

5. The cooking device of claim 1 , wherein said cooking chamber has a vent valve that vents said exhaust gas from said cooking chamber to said duct when a predetermined pressure is exceeded within said cooking chamber.

6. The cooking device of claim 1 , wherein said cooking chamber is an enclosure having said interior volume.

7. The cooking device of claim 6 , wherein said duct has said sidewall enclosing a duct volume.

8. The cooking device of claim 7 , wherein said interior volume is connected to said duct volume by a pipe.

9. The cooking device of claim 1 , wherein said first airflow combines with said exhaust gas and is directly exhausted outside of the cooking device.

10. The cooking device of claim 1 , wherein said airborne particles in said duct are reduced to 13:1 by airflow within said duct.

11. A cooking device comprising:

a cooking chamber that is heated to cook food producing an exhaust gas in an interior volume of said cooking chamber, said exhaust gas being selected from the group consisting of heated air, airborne particles, steam, and combinations thereof;

a housing surrounding said cooking chamber;

a magnetron between said housing and said cooking chamber;

a duct having a wall forming an inlet at a first end and an outlet at a second end and said wall between said housing and said cooking chamber, said magnetron being connected to said inlet, and said outlet being through said housing at said second end opposite said first end;

a pipe that connects said interior volume to said duct, said pipe being smaller than said duct;

a first fan that generates a first airflow that contacts said magnetron and that thereafter passes through said duct, wherein said first airflow draws ambient air into the cooking device, and wherein said first airflow is outside of said cooking chamber, thereby avoiding the cooling of said food disposed in said cooking chamber,

wherein said cooking chamber vents said exhaust gas through said pipe into said duct, and wherein said exhaust gas that is vented is accelerated in said duct by said first airflow to a velocity in a range of about 1 meter/second up to about 10 meters/second, and said exhaust gas being exhausted through said outlet out of said second end of said duct directly to an ambient environment outside of the cooking device,

wherein said cooking chamber vents said exhaust gas to said duct by an apparatus selected from the group consisting of: an apparatus that heats said food to increase a pressure in said cooking chamber, and a second fan generating a second airflow which passes over a heating element into said cooking chamber.