Microwaves are electromagnetic rays that can pass through non-metallic materials and are absorbed by high water content foods, producing heat. Microwave ovens work by converting electrical energy into microwave radiation, which is absorbed by the food. They do not make food radioactive, but can cause burns and other injuries to body tissue. It is important to use industry-approved, safe appliances and follow instructions when using them.
Microwaves are electromagnetic rays with a frequency range from 0.3 GHz to 300 GHz. They are found between radio waves and infrared waves in the electromagnetic spectrum. Microwave radiation is the movement of the radiant wave in which microwave energy travels.
This type of energy takes a straight line path. Like all electromagnetic waves, they don’t require a medium to pass through. They can pass through non-metallic materials such as plastic and glass, but be reflected off metal surfaces. Microwaves are absorbed by foods and other materials with a high water content and produce heat. This is the working principle on which microwave kitchen appliances work.
A microwave oven consists of a high voltage transformer, an electronic tube called a magnetron, a waveguide fan and a cooking chamber. The transformer passes electrical energy to the magnetron, which converts this electrical energy into microwave radiation. The radiation is reflected in the cooking chamber and absorbed by the food.
As a result of microwave absorption, the water molecules in the food begin to vibrate. This molecular motion produces heat, which cooks the food. Foods that have higher concentrations of water molecules cook faster. In thicker foods, the outside is cooked by microwaves and the inside is cooked by heat conduction from the heated outside.
Concerns about microwaves making food radioactive are unfounded. The “radiation” refers to the way the microwaves move, not the radioactivity. Microwaves are non-ionizing in nature, which means they do not have the energy to cause chemical changes in substances as would be the case with radioactivity.
The main danger of microwaves is that body tissue can be affected in the same way as food. They can cause burns, eye cataracts and other injuries. However, high energy levels would be required for this to happen. The radiation levels in kitchen appliances are fortunately very low.
Microwave radiation also stops as soon as an appliance is switched off. This means that the dangers of standing in front of the microwave oven are rather negligible. At the same time, it is important for cooks to take sensible precautions.
Before purchasing a microwave kitchen appliance, a buyer should ensure that it meets industry-approved safety standards. You should read and follow the device’s instructions before using it. Only bowls and containers specifically designed for use in the microwave should be placed inside. People should also avoid heating water or other liquids in the oven, at least not for long periods. The oven door must also be kept closed when in operation.
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