23 December 2009
As you probably know, cooking by microwaves is not at all the same as cooking in the conventional way. A microwave is a short-lived, high-frequency electro-magnetic wave similar to the ones which are used for transmitting radar signals. It heats up food by penetrating it to a depth of up to an inch and a half (4 cm) and activating the molecules of water and fat and sugar, making them vibrate at millions of times a second. This produces heat by friction (as you do when you rub your hands together) and this heat travels in towards the centre of the food by conduction, passing from particle to particle, until the centre is reached.