Nothing like blowing air and all the particulates in the air onto your food while it cooks on a surface coated with material not necessarily approved for food. At least use foil.
I'll wash the irons with bleach, and put the whole contraption in a plastic bubble. Better?
Not really. Here's why: if you've worked out this special plan and all that, then it seems you could just as well go buy some proper cooking appliances. Microwaves start at $30 new, and I'm sure are available for less used. Nor does your solution address the odd strategy of blowing the air on the food, which might contain particulates of undesirable nature. Granted, food is normally exposed to air, but blowing the air on it is like making sure your food is exposed to 100 times more contaminants.