Microwaves are electromagnetic waves that can send energy directly into atoms. This energy is then used to heat food and other objects in a microwave oven.
In general, it is a very efficient form of heating and has several advantages over other types of cooking devices. Some of these include:
Speed: Most microwave ovens are very fast at heating and defrosting your frozen foods, making them ready to eat in minutes.
Durability: Microwaves are durable and can last for ten years or more if you take proper care of them.
Energy Conservation: Modern microwaves are very smart and use optimum power while cooking your food and can save a lot of energy as well.
Safety: Most modern microwaves have sensors that can warn you when it is time to turn off the machine and also when it has reached a certain temperature so that the food does not burn.
Molecular Changes: No, there are very little molecular changes that occur in the food during cooking as microwaves are nonionizing (meaning they don’t affect the molecules).
Cold Spots: The heat from the radio waves is transmitted evenly throughout the food, but some foods don’t allow them to penetrate their layers properly. This can cause “cold spots” when cooking vegetables or poultry.
Arcing: Some metal items, especially those with pointed parts can accumulate electrical charge and create an electric arc when they are placed in the microwave. This can result in damage to the conductive material and even fire.