A microwave typically heats up food quicker than a hob (stovetop), and there are a few reasons for this:
Heating method: Microwaves use electromagnetic waves to heat food directly. These waves excite the water molecules within the food, generating heat throughout the item. In contrast, a hob transfers heat indirectly through a pot or pan that is in contact with the heating element. The heat is then conducted from the bottom of the cookware to the food.
Efficiency: Microwaves are generally more efficient at converting electrical energy into heat compared to hobs. They can heat food more rapidly because the energy is directly absorbed by the water molecules, whereas hobs require some time for the heat to transfer from the heating element to the cookware and then to the food.
Heat distribution: Microwaves distribute heat evenly throughout the food, thanks to their rotating turntable and the nature of electromagnetic waves. On the other hand, hobs tend to heat food from the bottom, and the heat gradually spreads upward. Achieving uniform heat distribution can take longer on a hob, especially for larger or thicker items.
It's important to note that the cooking time can still depend on various factors, including the power output of the microwave, the type of hob, the size and shape of the food, and the cooking technique used. However, in general, microwaves provide a faster and more efficient heating method for many types of food.