How Does a Microwave Cook?

The microwave is a kitchen marvel that has taken the ease of home cooking to new heights. It is a fast and efficient way to heat up leftovers, cook frozen dinners, or make popcorn. But how exactly does this master cooking appliance work? This article explains the science behind each of the different cooking modes available on a microwave oven, demystifying the mystery of how your food gets cooked so quickly and evenly.

The basic principle of a microwave oven is to heat up your food using electromagnetic radiation, rather than the conventional electric or gas heating that you’d find in an ordinary oven. The electromagnetic waves (called microwaves) travel through the food from top to bottom and are absorbed by the particles of your meal, according to Aswathi Soni, a food scientist at New Zealand-based research institute AgResearch.

Microwave radiation is one of several forms of electromagnetic energy that include radio waves, visible light, infrared waves, ultraviolet radiation, and X-rays. It has a very short wavelength and is attracted to molecules in your food, which it heats rapidly from the inside.

While it may seem like this radiation could cause cancer, there is no evidence that microwaves give you cancer or make your food radioactive. The type of electromagnetic radiation used in microwaves is called non-ionizing, which moves atoms within molecules but doesn’t remove or add electrons to them.