What Are Microwaves?

Microwaves are a type of radiation that fall between radio waves and infrared waves. Inside a microwave oven, they are generated by a device called a magnetron.

Like other forms of electromagnetic radiation, microwaves can cause heat damage to the tissues they pass through or reflect off of. They are used to warm patients in hospital beds and to dry foods and materials in industry. They are also used to detect speeding cars, as well as for weather forecasting and air traffic control.

The most common use of microwaves is to cook and reheat food. They are especially useful for preparing vegetables, eggs, and certain meats (although never reheat poultry or fish). Microwaves can also heat soups, curries, and stews. Many foods can be reheated in microwaves without losing their texture or flavor, but it’s important to stir them frequently and watch them closely so they don’t burn.

Microwaves don’t need to preheat before heating a meal, and they use much less energy than conventional ovens. They are usually more compact than traditional ovens, too. They are often the preferred appliance for reheating and defrosting meals, especially when space is limited. However, some people find that microwaved meals have a different taste or texture from those cooked using old-fashioned methods. Additionally, microwaves can sometimes cause hot and cold spots in foods, which is unpleasant to the palate and may pose a health risk with certain foods. For these reasons, some people avoid microwaves altogether.