Microwaves are useful because they cook food quickly, reheat leftovers, and defrost foods. They also preserve nutrients, making them a healthier alternative to boiling or steaming. And, they can save you money on energy bills compared to traditional ovens.
As microwaves travel through the food in your microwave, they’re reflected by the water molecules and other particles inside the food. Unlike higher frequency radio waves that bounce around the Earth and are scattered by layers in the atmosphere, microwaves only travel line-of-sight.
Depending on the size and shape of your food, microwaves may not penetrate more than about a centimeter or two (about an inch) into the food. After that, they lose energy as they pass through the surface of the food. This is because the water molecules are like tiny magnets, with one positive pole and one negative. The polarity of the molecules causes them to flip back and forth millions of times a second, which generates heat.
Microwave radiation is part of the non-ionizing electromagnetic spectrum, which includes radio waves, infrared rays and ultraviolet rays. It does not produce ions in the body, and it cannot be absorbed by the human brain, but it can cause chemical changes in food that alter taste, texture, appearance or kill microorganisms and tough starches. Those changes can have health consequences, including increased risk of certain cancers and damage to the nervous system that leads to impaired learning and memory ability.