How a microwave oven works

The process by which a microwave oven cooks food is microwave radiation. The categorisation of the radiation is non-ionising.

This type of radiation could also be referred to as electromagnetic radiation. Non-ionising radiation can be produced at different currents.

For a microwave oven, the non-ionising radiation current is categorised as high. A high current can produce heating. A lower current would be at a radio frequency.

The frequency of the radiation is usually measured at around this level,

• 2.45 GHz

The wave length of the radiation is usually measured at around this level,

• 4.8 Inches

The effect of the high current is to heat the fat, sugar or water present within food. This heating process has been referred to as both dielectric, electronic or RF heating.

The process of microwaving is usually more efficient and successful when it is heating water within food. Rather than with fat and other heatable deposits.

Microwave radiation does cook the surface of food. Because microwave radiation is quicker at heating food in-depth than other methods. It is sometimes assumed that the process begins by cooking the inside of food, which is incorrect.