How does Microwave Oven work?

What is a microwave oven?

A microwave oven is also known as a microwave is a wide often used kitchen appliance that uses electricity to heat and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.

The polar molecules in the food induce it to rotate and produce thermal energy in a process known as dielectric heating.

You can use the Microwave ovens as an easy and common kitchen appliance and is very popular for reheating previously cooked foods and cooking a variety of foods.

How do microwave oven cook food?

1.The basic principle of how a microwave oven cooks food is that, the water molecules inside the oven is absorbed by the microwave radiation produced due to electric supply and thereby producing heat and heating the surrounding food.

2. The microwave radiation produced generates intermolecular friction between the molecules of the food. These microwaves cause water molecules to vibrate; the increased friction between the molecules results in heat.

3. When you hit the start button “it usually takes about 2 seconds to heat up a filament inside the magnetron tube,” says Schiffman. The microwaves are then forced into the food compartment.

4. The commonly used frequency of microwaves, 2.45 gigahertz, is easily absorbed by water, fat, and sugar.

5. The waves are at the right frequency to penetrate deep into the food and they deliver cooking power primarily to the food’s water content.

6. Water-free solids barely absorb microwaves. This is the reason why microwave-safe containers don’t get as hot as the food inside them.

Are microwave oven-safe?

1.Microwave ovens produce electromagnetic radiation.

2.You may find this concerning due to radiation’s negative connotations.

3. However, this is not the type of radiation associated with atomic bombs and nuclear disasters.

4.Microwave ovens produce non-ionizing radiation, which is similar to the radiation from your cell phone — through much stronger.
We clearly know that  light is also electromagnetic radiation, so clearly not all radiation is bad.

5.The metal shields and metal screens over the window in the microwave is the one that prevents the radiation from leaving the oven, so there shouldn’t be any risk of harm.

6.Just to be on the safe side, don’t press your face against the window and keep your head at least 1 foot (30 cm) away from the oven.

7.Radiation decreases rapidly with distance.

8.Also, you must make sure that your microwave oven is in good condition.

Microwave ovens are safe from Cancer

1.Until now, we have not known any research that has found that microwave ovens create cancer-causing substances.

2.Additionally, studies have shown that food cooked in a microwave is just as safe as food cooked using alternative methods.

3.Any interesting food you cook in a microwave may also retain more vitamins, nutrients, and minerals when compared to food that is boiled.

Advantages of using a microwave at home

Today, the microwave oven has occupied a prominent place in the modern kitchen due to its convenience, time-saving, and unavoidable utility.

You can use the microwave as a multipurpose kitchen appliance in which cooking, roasting, grilling, baking, toasting can be done. They are fast and efficient.

1.The main advantage is cooking time in a microwave oven reduces to one-fourth of the time taken on gas stoves. So, energy and time are saved.

2.You can find that the utensils in the oven do not get heated, only the food gets heated.

3.Heating frozen foods through microwave oven take less time.

4.It cooks food uniformly and the flavor and the texture of the food are not changed when reheated.

5.You can also use Microwave cooking to minimize the loss of nutrients in food while compared to cooking in pressure cookers.

6.It reduces the consumption of oil, thereby allows preparing low-fat food.

7.You can even use the microwave for Baking purposes.

Role of a microwave oven in cooking different foods:

1.In using the microwave oven, you will know that microwaving does not reduce nutrient value more than other cooking methods.

2.When on a study with 20 different vegetables it was noted that microwaving and baking preserved antioxidants the best, while pressure cooking and boiling did the worst.

3.One study regarding microwave oven found that just 1 minute of microwaving helps to prevent some of the cancer-fighting compounds in garlic.

4.In another study, it was found that microwaving destroyed 97% of flavonoid antioxidants in broccoli while boiling only destroyed 66%. This study is often cited as evidence that microwaves degrade food.

5.Yet, water was added to the microwaved broccoli, which is not recommended.

6.Keep in mind that the type of food or nutrient sometimes matters.

Benefits of retaining Vitamin while using microwave

1.You know that some nutrients break down when they’re exposed to heat, whether it is from a microwave or a regular oven.

2.Vitamin C is perhaps the clearest example. But when you use the microwave, cooking times are shorter, cooking with a microwave does a good job of retaining vitamin C and other nutrients that usually break down when heated.

3.When you cook the vegetables, cooking them in water robs them of some of their nutritional value because the nutrients leach out into the cooking water.

4.When you cook or boil vegetables with microwave these nutritional values are not lost from the food.


You know that every form of cooking reduces the nutrient value of food. The main contributing factors in using the microwave oven are temperature, cooking time, and method.

During boiling, water-soluble nutrients may leak out of the food. As far as you use the microwave oven, cooking times are made generally short and the temperature low.

Also, the food is usually not boiled where the nutrients are also not lost.

This is the main reason, you would expect microwave ovens to hold more nutrients than methods like frying and boiling.

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