Whether you’re heating up leftovers or cooking a meal from scratch, microwave ovens are an invaluable kitchen appliance. The short cook times they offer and their ability to defrost food quickly and efficiently save you time and effort, while their low energy consumption cuts down on electricity bills. Additionally, the fact that microwaves don’t produce any smoke makes them safer to use around children, and utensils are left clean of sticky or burnt residue after being cooked in a microwave.
The microwaves we use in our home kitchens are a subset of the radio waves emitted by the stars, planets and galaxies we can see with telescopes like the Atacama Large Millimeter Array in northern Chile. They are electromagnetic waves that can penetrate and heat liquids and solids, including foodstuffs, although they can be reflected by metal foils. They are also used to detect speeding cars by sending radar signals back to a receiver on the ground, and they can penetrate clouds of smoke, allowing meteorological disturbances to be mapped.
Microwave radiation doesn’t make food “radioactive,” as some have claimed, because it heats molecules without removing or adding electrons. The radiation can, however, cause the water and fat in foodstuffs to vibrate, which leads to the heating effect. The radiation can also be absorbed by the tissue of living cells, which is why it is dangerous to eat foods heated with microwaves and why two areas of the human body are especially sensitive to microwaves: the eyes and testes.