Microwaves are electromagnetic waves that can travel both in empty space and through air, water, and food. They’re used in cell phones and satellites to relay information, including GPS and Internet signals.
How They Work
Electrons briskly swirl around inside a microwave tube, or magnetron, as they heat up, creating an up-and-down pattern of electromagnetic radiation called a microwave. The up-and-down movement generates an electromagnetic field at 2.45 gigahertz.
The microwaves bounce off an antenna that enters the microwave oven and strike the food, converting thermal energy to heat. The radiation isn’t hot enough to burn the food, and it heats up evenly.
Time-Saving
The electromagnetic waves in a microwave oven cook food quickly, without burning it. This is because the microwaves are absorbed by molecules, not large particles like the surface of a hot plate or the bottom of a pot.
Safety
The radiation from microwaves doesn’t cause cancer, but it can damage cells. It can also lead to painful burns when you’re exposed to high levels of it.
It’s a good idea to avoid using a microwave when you are pregnant or breastfeeding, because it can interfere with the development of your baby’s brain and nervous system. It’s also important to make sure your microwave is set on low power when cooking sensitive foods, such as fruits and vegetables.
Some people use microwaves to reheat leftover meals, which can be a waste of time and energy if the microwave hasn’t been designed for that task. It’s best to check the manufacturer’s instructions before reheating food, or just turn the oven off and let the meal cool down.