In a microwave oven, electric current runs through a coil that creates electromagnetic waves. When the waves hit a food item, they cause water molecules in it to vibrate and heat up. This process is similar to the one that happens in a radio antenna when it receives signals from a transmitter. The radiation that heats your food in the microwave has a wavelength of about 1-10 cm, which is much shorter than the wavelengths of visible light, infrared, and X-rays. This means that the energy from microwaves can’t directly damage your cells or DNA (unless you get blasted with massive amounts, which would cause you to boil).
Microwave radiation is reflected by metal and passes through glass, plastic, paper, and other nonmetallic materials. It’s also absorbed by water and other foods, which makes it ideal for cooking. Microwave radiation doesn’t travel far from its source because the atmosphere absorbs it at a certain frequency (called the “rain fade” frequency). Also, water and other moisture in the air block its transmission. The atmospheric absorption peaks at about 100 GHz, so the Earth’s surface is opaque in the microwave range, although it is transparent in the visible and infrared frequencies.
Microwaves can cause protein denaturation and aggregation, which changes the properties of food. This can affect the taste and appearance of food. For example, as the temperature, power, and duration of microwave heating increase, the hydrophobicity of proteins increases, which enables them to interact more with low polar solvents such as oils and fats. This can help reduce foaming, gelation, and expansion in food products.