I wasn't so much interested in differentiating the switches as I was in eliminating the need to touch a switch using dirty hands, especially when I have been preparing raw meat.<p>I usually end up washing my hands a half dozen times while preparing food just to avoid spreading bacteria to switches, faucets, and surfaces. I've had food poisoning a couple of times (from restaurants), so I might be a bit germophobic. :)<p>Anyway, as several of you have pointed out, the possibilty of spurious activation is a real safety concern, so bad idea.