The microwave rotates the food being cooked to ensure more even and consistent heating throughout the cooking process. Microwaves work by emitting electromagnetic waves that excite water molecules in the food, generating heat and cooking the food from the inside out.
When the microwaves pass through the food, they create areas of high and low energy, which can lead to uneven heating if the food remains stationary. By rotating the food on a turntable or using a rotating antenna in the microwave, the waves interact with the food from different angles. This movement helps to distribute the energy more evenly, preventing hot spots and cold spots within the food.
Without rotation, certain parts of the food might receive too much energy, resulting in overcooking or even burning, while other parts might remain undercooked. The rotation mechanism helps mitigate these issues, promoting uniform cooking and making sure the entire dish reaches the desired level of doneness. As a result, your food is less likely to have areas that are either overcooked or undercooked when it comes out of the microwave.