Microwaves have become a staple in the modern kitchen and are used by almost everyone. They are quick, easy to use and don’t waste energy on heating up the air in your house like a conventional oven or stove does. Microwaves also help preserve the nutrients in food since they don’t heat it for long periods of time like boiling or frying. But they aren’t without their problems. They can be prone to uneven heating, cause burns and even lead to food poisoning.
This article will look at the pros and cons of microwaves, so you can decide if they are right for your household. We will also take a closer look at how microwaves work so you can understand better why they sometimes produce different results than older methods of cooking and what to do about them.
Microwaves are a form of electromagnetic radiation with shorter wavelengths than radio waves and infrared radiation, which is why they can pass through glass and plastic. They are absorbed by water and fat molecules in food, so they reduce cooking times significantly. They can also be reflected off metal surfaces, so microwave ovens have a shiny reflective interior that is easy to clean. Microwaves can also be transmitted through the atmosphere, and this is how they are used for satellite communications. Various types of microwave generators have been developed, including vacuum-tube devices such as the klystron and magnetron, as well as solid-state technology such as the Gunn diode and tunnel diode.