How Microwaves Work

Microwaves convert electric energy into electromagnetic waves that vibrate water molecules in your food, heating it almost instantly. This method of cooking differs from stovetops and ovens because microwaves heat up the foods you eat from the inside out. Microwaves come in countertop and built-in models. Smaller microwaves are less expensive and have lower wattages and are best for reheating or light cooking, while larger ones can be used to cook and defrost food.

The magnetron inside the microwave generates these electromagnetic waves, which then pass through a waveguide or cover into the cooking cavity. The waveguide directs the microwaves and focuses them on your dish to ensure that it is heated evenly. The microwaves also bounce off walls and the turntable in a pattern of peaks (lots of microwaves) and troughs (fewer waves). Your food absorbs this energy, which makes the water molecules vibrate and creates friction that heats your foods up.

Some people are concerned about the radiation that microwaves produce, but it is not the kind of radiation associated with atomic bombs and nuclear power plants. It’s non-ionizing radiation, which only moves the atoms in a molecule and doesn’t remove electrons.

When shopping for a new microwave, keep in mind that most models are fairly similar when it comes to technology and function. Choose the model that has the features you want at a price that fits your budget. It’s important to measure the space in your kitchen where you plan on placing your microwave and make sure it has sufficient clearance for the door to open.