A method of cooking food by the heat produced as a result of microwave penetration of the food in a microwave oven. Microwaves are high-frequency electromagnetic energy (300 to 30,000 megaHertz).
The realm of microwave cooking harnesses the power of electronic energy, which permeates the entirety of the food, enabling simultaneous and thorough cooking. It is crucial to recognize that the heat generated originates within the food itself, rather than being conducted from an external source. Waves emanating from the microwave are reflected by revolving blades and subsequently bounce off the inner walls of the oven, ensuring a uniform distribution of energy. When engaging in microwave cooking, it is important to note that materials such as glass, porcelain, china, paper, and certain types of plastic are capable of transmitting microwaves, thereby remaining cool to the touch. However, it is prudent to exercise caution and avoid utilizing foil containers, as they act as a shield, hindering the effective penetration of microwaves and compromising the cooking process.