Microwave is a region of the electromagnetic spectrum with wavelengths longer than infrared radiation and shorter than radio waves. Unlike other types of electromagnetic energy, microwaves are not ionizing.
The primary biological effect of the interaction of microwave radiation with living organisms is the conversion of absorbed energy into heat. In mammalian tissues, this process can cause tissue damage, either local or generalized (hyperthermia). In many cases, the damage caused by microwave radiation is reversible. However, the damage caused by radiation can depend on a number of factors such as the duration of exposure, the type and intensity of the electromagnetic radiation, and the biophysiological properties of the exposed tissue [1, 2].
Microwave heating is based on electromagnetic induction of molecules. The radiated microwaves interact with water and fat molecules in food to generate thermal energy that cooks them from within. This is why only the food inside the oven becomes hot—the outside remains cool. During microwave cooking, a sensor within the oven senses moisture levels and heat to ensure that the food is cooked evenly.
The best microwaves combine a roomy interior that’s ideal for family-size portions, a sleek exterior with smudge-proof, one-touch buttons, and a middle-of-the-road price. They also excel at speedy, even heating and come with features like sensor cooking and a turntable that self-aligns for better results. Before choosing a microwave, compare the exterior dimensions to your kitchen’s actual space and make sure you consider wattage, since manufacturers often overstate usable capacity.