How Microwaves Work

Microwave ovens are a useful and essential kitchen appliance. But too many people don’t understand how they work and how to use them safely. Moreover, some are overusing them, which can result in food that’s bland, dry, or soggy and inedible. Incorrect or excessive microwave usage can also cause health problems. With a little knowledge and a sprinkle of caution, however, you can make the best of these time-saving kitchen allies.

A microwave oven works by combining two different kinds of technology: electromagnetic waves (EMWs) and magnetrons. A magnetron is a powerful radio-frequency generator that produces microwaves, which are blasted into the food compartment. They agitate the water and fat molecules in your food, which makes them vibrate faster than they would in the air outside the microwave. These vibrations heat the food quickly and evenly.

The atoms in food absorb the microwaves and release their energy, which is then transformed into heat inside the oven. This process is called dielectric heating, and it allows the microwaves to penetrate deeper into your food than they could in the air. This is why microwaved food typically has less fat than conventionally cooked foods, although it can sometimes have a weird texture or taste.

In addition to cooking, microwaves have a wide range of other uses. They’re used for radar, microwave relay networks, satellite and spacecraft communication, medical diathermy, cancer treatment, and a host of other applications. Their high frequency and large information-carrying capacity make them ideal for broadband data transmissions.