During a site survey, a technician finds that users in the break room experience very slow Wi-Fi while those in offices nearby have excellent speeds. What is the most likely cause?
Microwave ovens operate in the 2.45 GHz Industrial, Scientific, and Medical (ISM) band, which directly overlaps with the 2.4 GHz Wi-Fi band. When a microwave is in use, it emits significant electromagnetic interference (EMI) that can severely degrade Wi-Fi signal quality, reduce throughput, and cause intermittent disconnections for devices operating on the 2.4 GHz band within its vicinity. This is a common and well-documented source of localized Wi-Fi disruption.
Why this answer
Microwave ovens operate at approximately 2.4 GHz, which is the same unlicensed band used by 802.11b/g/n Wi-Fi. When a microwave is running, it emits RF energy that can cause significant interference in the 2.4 GHz band, degrading throughput and increasing retries for nearby clients. This matches the localized symptom: slow Wi-Fi only in the break room while nearby offices are fine.
Exam trap
220-1201 often tests the assumption that any Wi-Fi slowness is due to distance or walls — candidates must recognize that 2.4 GHz interference sources like microwaves, cordless phones, and Bluetooth cause localized, intermittent slowness.
How to eliminate wrong answers
Option A is wrong because an overheating AP would typically affect all clients associated with that AP, not just those in one room, and would likely cause disconnects or AP reboots rather than localized slowness. Option B is wrong because 5 GHz has shorter range but the symptom is slow speed, not lack of connectivity; also 5 GHz is less susceptible to microwave interference, so this would not explain the break-room-specific issue. Option D is wrong because walls attenuate signal and would reduce range/throughput uniformly, but the question implies users are connected and experiencing slowness, which is more consistent with interference than attenuation.