They are the magical waves that enable all of us who aren’t proper chefs to start cooking and keep ourselves alive. Microwaves are able to heat and warm up food without delay, but why are they so effective? What gives microwave radiation the ability to warm up the food without burning it or damaging us?
Well, everything is made out of particles that can be passed through by energy; everything from a pencil to a set of broadband power dividers.
When the microwave is turned on, concentrated microwave radiation is passed through the food items and then the food particles absorb them. The heating process plays with the positive and negative poles of the food, and it’s almost like putting a magnet into a can of paper clips.
As the food particles try to get closer to the microwave energy due to their attraction, they start to spin and bump into other molecules, eventually starting a cascade of movement that produces heat. The heat stays with the food when it is taken out, and that’s why you get piping hot meals every single time with the press of a button.
The movement of the heat and energy is also much more even, so unlike an oven that takes a very long time to cook food correctly due to the heat needing to penetrate the food. The microwave cooks a lot more evenly and can produce the same result. That’s also why the microwaved food spins around on a turntable, to ensure that every item on the plate is hit by the energy.
Microwave energy can be dangerous, which is why the microwaves are surrounded by metal boxes to keep the waves inside and away from the kitchen area. So when you use your microwave again, keep in mind that radiation is what’s heating up your food.