Microwave Cooking

Microwave ovens heat food through a mechanism fundamentally different from every other cooking method: electromagnetic radiation at a specific frequency directly excites polar molecules — primarily water — causing them to rotate. Molecular friction from this rapid rotation generates heat from within the food, bypassing the surface-in heating that defines conventional cooking. The result is extraordinary speed but an inability to brown, crisp, or develop the complex flavors that come from high-temperature surface chemistry.