Microwaves are electromagnetic waves that use the same principles as radio waves but with shorter wavelengths. These are used for communication, radar, microwave ovens and much more.
Microwave radiation is absorbed by water molecules in food. This causes the water molecules to vibrate and cause friction, which creates heat. This is the same principle that makes your microwave oven cooks your food. It is also why only the food inside your microwave gets hot, not the air around it.
The prefix “micro” in microwave refers to its relatively small wavelength compared to other radio wave frequencies such as far infrared, terahertz radiation and ultra-high frequency (UHF) radio waves. This enables microwaves to penetrate deeper into foods and objects than other forms of electromagnetic radiation.
While other types of electromagnetic radiation can cause cancer or damage cells, microwaves do not because they are non-ionizing. They can still move atoms in a food molecule but do not remove electrons or change their chemical makeup.
This is why the FDA has strict standards for microwave emissions from appliances and sets limits on how much safe radiation they leak over their lifetime.
Microwaves are generated by special vacuum tubes called klystrons, magnetrons and Gunn diodes that operate based on the ballistic movement of electrons driven by magnetic or electric fields. Lower power microwaves can also be produced by solid-state devices such as field effect transistors, tunnel diodes and the IMPATT diode. Microwaves are used in point-to-point communications systems, wireless networks, radar, cellular telephones, medical diathermy and cancer treatment, remote sensing and cooking.