Microwaves do, in fact, use radiation to heat our food, but it's important to understand the type of radiation they employ and how it differs from ionizing radiation.
Microwaves use non-ionizing radiation, specifically electromagnetic waves in the microwave frequency range. These waves are a form of low-energy radiation, unlike ionizing radiation, which includes X-rays and gamma rays. Non-ionizing radiation does not have enough energy to remove tightly bound electrons from atoms or molecules, meaning it does not have the ability to ionize them or cause cellular damage.
Microwaves work by emitting electromagnetic waves that generate heat when absorbed by water molecules, fats, and sugars in food. The microwave radiation excites the water molecules, causing them to vibrate and generate heat through molecular friction. This heat is then conducted throughout the food, resulting in cooking or heating.
The radiation produced by microwaves is confined within the oven and does not remain in the food once the oven is turned off. As soon as the microwave is switched off, the microwave radiation stops being emitted, and the heat dissipates over time.
It's worth noting that microwave ovens are designed and regulated to ensure that they emit only a specific range of non-ionizing radiation at safe levels. Regulatory bodies, such as the Food and Drug Administration (FDA) in the United States, establish strict guidelines and safety standards for microwave ovens to ensure they pose no harm to human health when used properly.
Therefore, while microwaves utilize radiation to heat our food, the type and intensity of radiation they emit are non-ionizing and considered safe for consumption.