How Microwaves Work

Microwaves heat and thaw foods quickly and are convenient for heating ready-made meals. They are also a good choice for reheating leftovers since they are less likely to cause food poisoning than other cooking methods.

The magnetron turns electric energy into microwaves which stimulate the molecules in your food to heat them up. They mostly affect water molecules, but can also heat fats and sugars to a lesser extent. This process is called volumetric heating.

It is the underlying principle behind every cooking mode and cycle in your microwave. The rays of microwaves that hit the walls of the microwave oven are reflected to reach your food, where they heat it from the inside out. This makes your microwave work differently from a traditional oven, and is why you only have to touch the glass container that contains your food to remove it from the microwave.

One of the reasons that some people are concerned about microwaves is that they produce radiation. This is true, but it is not the kind of radiation that causes health problems and which we hear about in the news when there are nuclear disasters or atomic bombs. Instead, microwave radiation is non-ionizing and moves the atoms in a molecule but doesn’t remove electrons from them.

The radiated waves also heat the air around your food, which means you don’t have to open the oven door to get your meal. However, the microwave oven should always be cleaned after each use to avoid bacterial contamination and prevent the food from absorbing other microwaves that have been used before.