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Microwave ovens use radio waves in the 2.5 gigahertz range to heat food, which is absorbed by food or liquids, fats, and sugars. To ensure even cooking, cover food with a vented lid or microwave-approved plastic wrap, and use a meat thermometer for large pieces of meat. Be careful not to burn yourself on microwaved foods, and stand at least 20 inches away from the oven when cooking.
Microwave ovens have revolutionized the way we eat. Cooking incredibly fast compared to conventional ovens, a microwave oven turns even healthy foods into “fast food”. Oddly enough, we can thank the airwaves.
A microwave oven generates radio waves in the 2.5 gigahertz range. This spectrum lies between FM radio waves and infrared light, the latter of which borders on detectable light at the red end of the visible light spectrum. Radio waves in the microwave range have favorable properties as they are absorbed by food or liquids, fats and sugars.
When food in a microwave oven absorbs radio waves, the energy is translated into atomic motion, which becomes heat. In other words, microwave radio waves excite the atoms that make up food. This results in foods cooked evenly and quickly, all other things being equal. In fact, some types of food do not allow equal penetration of radio waves, causing “cold spots”. This is a concern for poultry, meat and eggs, where bacteria can survive in uncooked areas.
To ensure foods cook evenly in a microwave oven, some experts recommend covering the food with a vented lid or microwave-approved plastic wrap. With this method, hot steam builds up under the lid or envelops, raising the temperature to kill any bacteria and help the food cook more evenly. If cooking a large piece of meat, cooking on 50% power for a longer period of time may produce better results. A meat thermometer can also be used to ensure the food is cooked to the right temperature.
A microwave oven is probably used most often for reheating leftovers or frozen foods. Unlike a conventional oven which needs to be preheated, a microwave oven doesn’t waste energy heating the air inside the oven. Only the food is heated. Plastic, ceramic and glass also do not absorb microwave radio waves. For this reason, some microwave foods are equipped with a reflective “browning sheet” to intensify the heat in a specific area in order to brown the bottom of a pizza, for example, or the top of a pasta.
Since a microwave oven doesn’t heat containers, it’s easy to assume that the food is colder than it actually is. Be careful not to burn yourself on microwaved foods. Experts warn to pay special attention to baby bottles. The bottle may feel thin to the touch, while the liquid inside may be close to boiling. Heating bottles on the stove in a pot of hot water might take a few more minutes, but it’s safer for your baby in the long run. If you use a microwave to heat a bottle, always test the milk or formula on your wrist before giving it to baby – a ritual that should also be used when heating bottles on the stove.
At one time, people worried about the idea of eating food cooked by radiation until it was understood that all heat is radiation. However, it is recommended that you stand 20 inches (51 centimeters) or more from a microwave oven when cooking. If there is a radiation leak, this will minimize exposure. If your microwave oven door stops closing properly, it’s time to have it repaired or replaced. In the meantime, use a conventional oven and avoid operating a microwave that you know is leaking or faulty.
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