Whether you’re defrosting a piece of meat or making a batch of homemade cookies, most people find microwaves to be convenient and useful appliances. Unlike conventional ovens, which can take hours to heat up, microwaves cook quickly and efficiently. This is great for busy households and individuals who don’t want to spend too much time in the kitchen.
Microwaves operate at a specific frequency (2.45 GHz, to be exact) which causes water molecules in your food to vibrate. These vibrations cause friction that generates heat, which is how the microwave oven works. Microwaves can also heat fats and sugars, but the effect is less pronounced.
The quick cooking and defrosting speeds of the microwave are a great way to preserve the nutrients in your food. This is because the food doesn’t have to be exposed to hot temperatures for too long, which can dry out foods and affect their nutritional value.
However, some people claim that microwaves can have a negative effect on the texture and taste of certain foods. They also may have a tendency to heat foods unevenly, leaving cold and hot spots on the dish. These issues can lead to a variety of problems, from an unpleasant sensation on the tongue to a potential health risk (especially for foods containing BPA or other plasticizers).