How Microwaves Cook Your Food

Microwave ovens utilize electromagnetic waves, specifically microwaves, to heat food efficiently. These microwaves are generated by a device called a magnetron and are confined within the oven by metal walls.

When food is placed inside, the microwaves penetrate its surface and interact with water, fat, and sugar molecules. These molecules are polar, meaning they have a positive and negative end. The rapidly changing electric field of the microwaves causes these molecules to rotate frantically, colliding with each other. This friction-like motion generates heat, warming the food from within.

Key factors influencing microwave heating:

• Water content: Foods with higher water content heat more quickly due to the abundance of water molecules.
• Molecular structure: Fat and sugar molecules also absorb microwaves but to a lesser extent compared to water.
• Microwave distribution: Even distribution of microwaves is crucial for consistent heating. This is achieved through the oven's design and the rotation of the food.