Microwaves are absorbed by water molecules in food, allowing for cooking by generating heat through molecular excitation.
Microwaves, a form of electromagnetic radiation, are utilized in microwave ovens for cooking food. These waves have a specific frequency that corresponds to the natural resonance frequency of water molecules. When microwaves interact with water molecules in the food, they induce molecular movement and generate heat through a process known as dielectric heating.
The oscillation of water molecules in response to the alternating electric field of the microwaves leads to friction and generates thermal energy, effectively heating the food. This process is highly efficient as it directly targets water molecules, making microwaves a convenient and rapid method for cooking various types of food.