question: why does a dishwasher manage to dry everything except for the plastic bowls and plates?
comment: Not an expert, but my wild guess would be that metal and ceramics absorb heat, plastics don't.
passages: Governmental agencies often recommend air-drying dishes by either disabling or stopping the drying cycle to save energy.
  
  Section::::Differences between dishwashers and hand washing.
  
  Section::::Differences between dishwashers and hand washing.:Dishwasher detergent.
   Section::::Design.:Features.
  
  Mid-to-higher end North American dishwashers often come with hard food disposal units, which behave like miniature garbage (waste) disposal units that eliminate large pieces of food waste from the wash water. One manufacturer that is known for omitting hard food disposals is Bosch, a German brand; however, Bosch does so in order to reduce noise. If the larger items of food waste are removed before placing in the dishwasher, pre-rinsing is not necessary even without integrated waste disposal units.
   Section::::Design.
  
  Section::::Design.:Size and capacity.
   North American dishwashers tend to use heat-assisted drying via an exposed element. European machines and some high end North American machines use passive methods for drying – a stainless steel interior helps this process and some models use heat exchange technology between the inner and outer skin of the machine to cool the walls of the interior and speed up drying. Most dishwashers feature a drying sensor and as such, a dish-washing cycle is always considered complete when a drying indicator, usually in the form of an illuminated "end" light, or in more modern models on a digital display or audible sound, exhibits to the operator that the washing and drying cycle is now over.
   Items contaminated by chemicals such as wax, cigarette ash, poisons, mineral oils, wet paints, oiled tools, furnace filters, etc. can contaminate a dishwasher, since the surfaces inside small water passages cannot be wiped clean as surfaces are in hand-washing, so contaminants remain to affect future loads. Objects contaminated by solvents may explode in a dishwasher.
  
  Section::::Differences between dishwashers and hand washing.:Environmental comparison.
  
  Dishwashers use less water, and therefore less fuel to heat the water, than hand washing, except for small quantities washed in wash bowls without running water.
   Hand dishwashing is generally performed in the absence of a dishwashing machine, when large "hard-to-clean" items are present, or through preference. Some dishwashing liquids can harm household silver, fine glassware, anything with gold leaf, disposable plastics, and any objects made of brass, bronze, cast iron, pewter, tin, or wood, especially when combined with hot water and the action of a dishwasher. When dishwashing liquid is used on such objects it is intended that they be washed by hand.
   Commercial dishwashers often have significantly different plumbing and operations than a home unit, in that there are often separate spray arms for washing and rinsing/sanitizing. The wash water is heated with an in-tank electric heat element and mixed with a cleaning solution, and is used repeatedly from one load to the next. The wash tank usually has a large strainer basket to collect food debris, and the strainer may not be emptied until the end of the day's kitchen operations.
   Knives and other cooking tools that are made of carbon steel, semi-stainless steels like D2, or specialized, highly hardened cutlery steels like ZDP189 corrode in the extended moisture bath of dishwashers, compared to briefer baths of hand washing. Cookware is made of austenitic stainless steels, which are more stable.
   A 2009 study showed that the microwave and the dishwasher were both more effective ways to clean domestic sponges than handwashing.
  
  Section::::Adoption.
  
  Section::::Adoption.:Commercial use.
  
  Large heavy duty dishwashers are available for use in commercial establishments (e.g. hotels, restaurants) where a large number of dishes must be cleaned.
   However, the most successful of the hand-powered dishwashers was invented in 1887 by Josephine Cochrane together with mechanic George Butters in Josephine's tool shed in Shelbyville, Illinois when Cochrane (a wealthy socialite) wanted to protect her china while it was being washed. Her invention was unveiled at the 1893 World's Fair in Chicago, Illinois under the name of Lavadora but was changed to Lavaplatos as another machine invented in 1858 already held that name. Cochrane's inspiration was her frustration at the damage to her good china that occurred when her servants handled it during cleaning.
   Unlike a residential dishwasher, a commercial dishwasher does not utilize a drying cycle (commercial drying is achieved by heated ware meeting open air once the wash/rinse/sanitation cycles have been completed) and thus are significantly faster than their residential counterparts. Washing is conducted with 65–71 °C / 150–160 °F temperatures and sanitation is achieved by either the use of a booster heater that will provide the machine 82 °C / 180 °F "final rinse" temperature or through the use of a chemical sanitizer. This distinction labels the machines as either "high-temp" or "low-temp".
   Automatic dishwashing involves the use of a dishwashing machine or other apparatus. It is generally chosen through convenience, sanitation, or personal preference. The cleaning is less reliant on the detergent's surfactants but more reliant on machine's hot water as well as the detergent's builders, bleach, and enzymes. Automatic dishwashing detergents' surfactants generally have less foam to avoid disrupting the machine.
  
  Section::::Informal uses.
   On average, dishwashing consumes 1% of indoor water use. When using a dishwasher, water can be conserved by only running the machine when it is full. Some have a "low flow" setting to use less water per wash cycle. Enzymatic detergents clean dishes more efficiently and more successfully with a smaller amount of water at a lower temperature.
  
  Section::::Water.:Indoor home appliances.:Washing machines.
   Most consumer dishwashers use 75 °C (167 °F) rather than 83 °C (181 °F) for reasons of burn risk, energy and water consumption, total cycle time, and possible damage to plastic items placed inside the dishwasher. With new advances in detergents, lower water temperatures (50–55 °C / 122–131 °F) are needed to prevent premature decay of the enzymes used to eat the grease and other build-ups on the dishes.
  
  In the US, residential dishwashers can be certified to a NSF International testing protocol which confirms the cleaning and sanitation performance of the unit.
  
  Section::::Process.:Drying.
   By the 1970s, dishwashers had become commonplace in domestic residences in North America and Western Europe. By 2012, over 75 percent of homes in the United States and Germany had dishwashers.
   Dishwasher
  
  A dishwasher is a machine for cleaning dishware and cutlery automatically. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between , at the dishes, with lower temperatures used for delicate items.
   Some dishwashers include a child-lockout feature to prevent accidental starting or stopping of the wash cycle by children. A child lock can sometimes be included to prevent young children opening the door during a wash cycle. This prevents accidents with hot water and strong detergents used during the wash cycle.
  
  Section::::Process.
  
  Section::::Process.:Energy use and water temperatures.
  
  In the European Union, the energy consumption of a dishwasher for a standard usage is shown on a European Union energy label. In the United States, the energy consumption of a dishwasher is defined using the energy factor.
   Traditionally, dish washing is done by scrubbing the utensils with wet fabric dipped in scrub ash (abu gosok) to scrub away the dirt. The utensils are then rinsed in clean water and hung to drip dry. Scrub ash is specially made by burning wood for dish washing.
  
  Section::::In popular culture.
  
  BULLET::::- Dishwasher Pete, or Pete Jordan, is a fanzine author whose goal was to wash dishes in every state in the United States.
  
  BULLET::::- "" is an Xbox Live Arcade game in which the protagonist is an undead dishwasher.
   Section::::Running water or sink.
   The ANFD class of filter dryer consists of a main insulated jacketed vessel and filtration base which can be lowered for inspection and replacement of the filter media. The vessel base is secured to the main vessel body via manually operated c-clamps or an automated bayonet locking system. The vessel is sealed with an O-ring sealing system utilizing FDA approved materials such as perfluoroelastomer.
   Additional soap is periodically added to the main wash water tank, from either large soap concentrate tanks or dissolved from a large solid soap block, to maintain wash water cleaning effectiveness.
  
  Section::::Alternative uses.
  
  Dishwashers can be used to cook foods at low temperatures, including turkey,
  
  salmon, beef, veal, tuna, shrimp, asparagus, spinach, pears, noodles, couscous.
  
  The foods are generally sealed in canning jars or oven bags, since even a dishwasher cycle without soap can deposit residual soap and rinse aid from previous cycles on unsealed foods.
  
  Dishwashers can clean potatoes, other root vegetables, garden tools, sneakers or trainers,
  
  silk flowers,
   BULLET::::- water consumption for a full load washed and dried – note that condenser dryers may use significant amounts of water on the drying cycle
  
  BULLET::::- noise in dB (A) (separately for washing, spinning and drying)
  
  Section::::Major appliances.:Dishwashers.
  
  The energy efficiency of a dishwasher is calculated according to the number of place settings. For the most common size of appliance, the 12 place setting machine the following classes apply up to 2010. 
   The international standard for the capacity of a dishwasher is expressed as standard place settings. Commercial dishwashers are rated as plates per hour. The rating is based on standard sized plates of the same size. The same can be said for commercial glass washers, as they are based on standard glasses, normally pint glasses.
  
  Section::::Design.:Layout.
   Section::::History.
  
  The first mechanical dishwashing device was registered in 1850 in the United States by Joel Houghton. This device was made of wood and was cranked by hand while water sprayed onto the dishes.This device was both slow and unreliable. Another patent was granted to L.A. Alexander
  
  in 1865 that was similar to the first but featured a hand-cranked rack system. Neither device was practical or widely accepted.
   In addition to domestic units, industrial dishwashers are available for use in commercial establishments such as hotels and restaurants, where a large number of dishes must be cleaned. Washing is conducted with temperatures of and sanitation is achieved by either the use of a booster heater that will provide an "final rinse" temperature or through the use of a chemical sanitizer.
  