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How Microwaves Work In Ovens

The wonder appliance that almost wields a magic wand to cook a meal in minutes is the ubiquitous microwave oven. And the magic wand is none other than the microwaves that make it work. They are responsible for the quick heating mechanism that acts on the food molecules, penetrating through the glass container that the food is placed in. The heat penetrates through liquids faster than dense foods, first affects the food on the outside, and does not heat the bowl through which it passes.

Microwaves are electromagnetic waves of high frequency, similar to radio or light waves that act on the food molecules. The radio waves generated from electricity fall in the 2.5 gigahertz range, and have properties that make them easy to absorb, by foods like fats, sugars and liquids. The food molecules react to these waves, get excited and vibrate violently enough to cause friction that produces heat energy that cooks the food.

Microwaves in microwave ovens are radiated from the magnetron tube fitted inside the oven. The magnetron tube is similar to a radio transmitter. It absorbs electricity from an external source and converts it into electromagnetic energy like radio waves. This penetrates the food in layers and hence the cooking begins from the outside. It will take much longer to reach deep inside, therefore, food being cooked in the microwave oven must be placed in less deep or preferably shallow container with even sized pieces spread in a circular form for even cooking. The rate of cooking and the speed is determined by the density of food and its ability to conduct heat. Since they do not taste, color or odor, they do not affect the taste of food.

Some features of Microwaves:

• They are the most energy efficient, using at least ten times less electricity to boil a potato or make a cup of instant coffee.
• The heat they produce is confined to the food and does not radiate to the oven interiors like a convection oven or the kitchen.
• Microwaves are not radioactive
• Microwaves do not stay in the food. They penetrate the food only as long as the oven is switched on.
• They have the ability to penetrate through materials like glass, ceramic and plastic. They cannot go through thick metal.
• The higher the wattage of the microwaves, the faster the cooking process.
• Since microwave energy transforms into heat as soon as it reaches the food, it cannot contaminate food.
• They are not radioactive, like x-rays which are much stronger.
• The heating of certain types of food with microwaves is not even because the properties of that particular type of food may not permit uniform penetration of the microwaves.
• Microwaves used in ovens vary in wattage from 550 watts of power to two thousand watts.

Finally, the biggest feature of microwaves is that they have armed an oven to revolutionize cooking and making life simple for millions around the globe.