What Are Microwaves?

Microwaves are a subset of the radio spectrum that contains far infrared radiation, terahertz radiation, and ultra-high frequency (UHF) radiation (3 to 30 GHz or 10 to 1 cm at minimum). Microwave ovens, radar equipment, satellite communications, and radio telescopes all use microwave transmissions.

Microwave radiation is emitted when atoms and molecules absorb energy in their environment. This energy is thermal (heating) and can transmit to nearby objects without direct contact. This is why it is easy to heat food with a microwave—it doesn’t require any physical contact.

Like all electromagnetic radiation, microwaves can cause certain health effects if they are exposed to the body for long periods of time. High levels of microwave radiation can damage the cells of the human body, and prolonged exposure can result in cancer. However, this risk is very low for consumers who only cook with microwaves or use their microwave ovens infrequently.

Using a microwave oven can help preserve nutrients in foods because it cooks food quickly and at lower temperatures than conventional stovetop or baking methods. It also uses less power than other cooking devices and generates no fumes. Microwaves can, however, cause food to feel wet or soggy, and they sometimes produce hot and cold spots in food which can be unpleasant to the tongue.

Many microwaves are produced by vacuum tube devices such as the cavity magnetron used in most microwave ovens, the klystron, and the traveling-wave tube (TWT). Solid-state microwave emitters are also available for higher power applications.