The reason we don't have a microwave equivalent for quickly cooling down items is primarily due to the fundamental principles of heat transfer.
Microwaves work by emitting electromagnetic waves that excite water molecules and other polar molecules, causing them to vibrate and generate heat through friction. This heating effect is effective because it can penetrate the food or object being heated, allowing for rapid and even heating.
However, cooling is a different process altogether. Cooling typically involves the transfer of heat from an object to its surroundings. There are a few methods commonly used for cooling, such as conduction, convection, and evaporation.
Conduction involves direct contact with a colder object, allowing heat to transfer from the warmer object to the cooler one. For example, placing a hot object on a cool surface will allow the heat to transfer and the object to cool down.
Convection involves the movement of air or liquid around the object, carrying away heat and promoting cooling. This is commonly seen in fans, air conditioning systems, or liquid cooling systems.
Evaporation relies on the process of liquid turning into a gas, absorbing heat from the surroundings in the process. This is how sweating cools down our bodies, as the sweat evaporates and takes away heat.
These cooling methods are significantly different from the heating process used in microwaves. While it is possible to develop specific cooling techniques for certain applications, the widespread adoption of a microwave-like cooling device is not feasible based on the current understanding of heat transfer.
Furthermore, cooling can be a more complex process compared to heating, as it often involves managing temperature gradients, heat dissipation, and energy efficiency. Developing a general-purpose, efficient, and safe cooling device that can quickly cool down any object in a manner similar to a microwave is a significant technical challenge that has not been overcome thus far.