What Is a Microwave Oven?

A microwave oven heats foods by sending waves of electromagnetic radiation through food or a glass of water. Unlike radio waves, visible light, ultraviolet radiation, and X-rays, the radiation in a microwave oven is not ionizing (cannot change atoms or molecules) and is not harmful to people.

Microwaves, like all electromagnetic radiation, travel in waves that have different lengths and frequencies. The electromagnetic spectrum is arranged in order of decreasing wavelength and increasing frequency, from radio waves to infrared light to ultraviolet radiation and X-rays.

The microwaves in your oven are very short waves—they have a much shorter wavelength than radio waves, and they are at a higher frequency than infrared light. This makes them able to penetrate much more deeply into materials than either radio or infrared radiation.

As such, they are a good source of heat for melting and softening foods. They can also be used to heat liquids, such as soups and sauces, or to cook foods with thick surfaces. The high frequencies of microwaves also give them a very large information-carrying capacity (bandwidth); a single microwave beam can carry thousands of telephone calls or television broadcasts.

One interesting thing about microwaves is that they can be reflected by metal and pass through glass and paper or plastic, but they are absorbed by food. This property made microwave ovens possible. They also have the advantage over conventional ovens in that they consume less energy. Often microwaves are used in industrial settings for heating food, such as defrosting meat and vegetables and drying and curing plywood, rubber, and resins. They are also sometimes used in chemical and materials processing, both batch and continuous operations.