The microwave oven is a kitchen staple: it speeds up food preparation, saves energy, and helps preserve nutrients. Its convenience makes it easy to reheat leftovers and prepare meals from scratch. It also provides a safe and quick alternative to boiling water for steaming vegetables, which can reduce the risk of over-cooking.
Microwaves are electromagnetic waves in the radio frequency portion of the electromagnetic spectrum (as opposed to radio waves in the long-distance radio transmission portion). Physicist Heinrich Hertz first discovered them in the late 1800s, but they weren’t practical until nearly two decades later.
Scientists were able to exploit the unique properties of microwave radiation by creating generators that produce and amplified them. The vacuum-tube device called the klystron and the magnetron are widely used, both for microwave generation and for amplifying microwave signals. Both are designed to accelerate electrons into a high frequency and then transmit them as microwaves through oscillating cavities.
When microwave radiation hits food, it twists the water molecules inside them back and forth. A single water molecule looks like Mickey Mouse’s head, with positively charged oxygen and negatively charged hydrogen atoms at opposite ends of the molecule. The microwaves rotate these atoms at 2.5 billion times per second, which creates friction and heat.
As the molecules in the food absorb this energy, they start to heat up. This causes the food to heat up, and the air around it doesn’t warm up much as a result (which makes the oven so quiet). The microwave ovens you use in your home typically have a turntable that spins the food for even heating. The same principle is employed in industrial microwave systems.