Facts about microwave cooking

Heat is produced through the vibration of molecules

The microwave will cause the rapid vibration of water, fat and sugar molecules contained in the food, which creates friction and as a result, heats the food from within. The heat produced is then distributed through the food through *conduction.

Heating food in a microwave is faster than any other method

The microwave is generated immediately after turning it on, making it a speedy method of heating. However, the amount of energy generated is the same, regardless of the amount of food in its compartment. Thus, a larger amount of food will need to be microwaved much longer than a smaller amount of food to actually reach the same temperature. This makes it more suitable to heat a small batch of food.     

It may be difficult to produce browning in food using a microwave

The food is heated from within to the surface, causing the surface to be cooler. This makes it difficult to result in the browning of food. The heat from the surface in turn is lost rapidly to its surrounding air.

Foods heated using the microwave spoil more quickly

The distribution of heat in the food is uneven, making certain surfaces hotter than others. This is why you find that when you microwave food, some parts may be too hot while some are still cool. This uneven heat distribution makes it easier for food to spoil because bacteria thrive in this condition. Thus, after heating leftovers with a microwave, it is advisable that you finish it right away.  

Vocabulary:
*Conduction: The transfer of energy from one molecule to the next in a continuous way.