Microwave ovens use microwave radiation to cook food. Microwave radiation is a type of electromagnetic radiation, which is a form of energy that travels in waves. These waves have a specific range of frequencies and wavelengths within the electromagnetic spectrum.
Microwaves used in ovens have a frequency ranging from approximately 300 megahertz (MHz) to 300 gigahertz (GHz), which corresponds to wavelengths of about 1 millimeter to 1 meter. This range of frequencies and wavelengths allows microwaves to interact with water molecules, fats, and sugars present in food.
When you turn on a microwave oven, it produces microwave radiation that is directed into the cooking chamber. The microwave radiation is absorbed by the water molecules in the food, causing them to vibrate rapidly. This vibration generates heat, which then cooks the food evenly and quickly.
It's essential to note that microwave ovens are designed with safety features to ensure that the microwave radiation remains contained within the oven and doesn't pose any health risks to users when used correctly. The microwaves are emitted only when the oven is turned on, and they cease as soon as the oven is turned off. The safety standards for microwave ovens are well-established to prevent any harmful exposure to microwave radiation during normal usage.