Question

Why do microwave ovens heat food, but tend not to heat the dish the food is on?

A.Only certain molecules, such as water, can absorb microwaves.
B.The dish is positioned lower than the food.
C.Water molecules, which are in food, can't absorb microwaves.

Answer 1

Microwave ovens heat food by causing the water molecules in the food to oscillate and rotate, generating heat. The dish the food is on tends not to heat because it does not contain water molecules and cannot absorb the microwaves.

Step-by-step explanation:

Microwave ovens heat food but tend not to heat the dish the food is on because only certain molecules, such as water, can absorb microwaves. The microwaves in the oven create an alternating electric field which causes the water molecules in food to oscillate and rotate, generating heat. The dish, on the other hand, does not contain water molecules and therefore does not absorb the microwaves, causing it to remain relatively unheated.

Answer 2

Option A

Step-by-step explanation:

• Microwaves are so fast and effective in light of the fact that they channel heat energy legitimately.

• Molecules of water vibrate when they assimilate microwave energy, and the rubbing between the particles brings about warming which prepares the food.

• Microwaves don't legitimately warm food compartments which are intended for microwave cooking. These materials generally get warm just from being in contact with the hot nourishment.

• A microwave prepares food in light of the fact that the water atoms inside it assimilate the microwave radiation and in this manner heat up and heat the encompassing nourishment.