Microwaves work by utilizing electromagnetic waves to heat food. Inside a microwave oven, there is a device called a magnetron that generates microwave radiation. This radiation consists of high-frequency electromagnetic waves, typically at a frequency of 2.45 gigahertz.
When you place food in the microwave and start the cooking process, the magnetron emits microwaves that pass through the oven cavity. These microwaves are absorbed by the water molecules, fats, and sugars present in the food. These molecules have positive and negative charges, causing them to oscillate rapidly due to the alternating electric field of the microwaves.
The rapid oscillation of the charged molecules generates heat, which cooks the food. The heat produced within the food then spreads to the surrounding areas, gradually cooking it from the inside out. The waves penetrate the food and heat it uniformly, unlike conventional ovens where heat is primarily transferred through convection and conduction.
It's important to note that while microwaves do heat food from the inside, they can still cook food unevenly if it is not arranged properly or if certain areas absorb more microwave energy than others. Therefore, it's recommended to stir or rotate the food during the cooking process to ensure even heating.
Additionally, microwaves are not able to penetrate certain materials such as metal. Metal objects can cause sparks and potentially damage the microwave, so they should never be placed inside. Microwaves are designed specifically for heating food and should be used according to the manufacturer's instructions for safe and efficient cooking.