HOW DOES A MICROWAVE OVEN REALLY WORK?
The inside of the microwave oven are produced by a tube called a magnetron. Microwaves bounce generated by the magnetron in the oven until room affect the food causing the vibration of water molecules in the present and thereby generating heat that warms the food. The microwave energy is transformed into heat and then immediately absorbed just from the food (no risk of tampering or contamination from microwaves). If we consider the energy savings compared to a traditional convection oven, you can see the significant advantage of using microwaves, the heating is limited to the food (where there is water) and not to the oven. THE MICROWAVES ACT JUST ON THE WATER MOLECULES, THAT’S THE REASON FOODS CONTAIN MORE WATER COOK FASTER. Important to note that despite the heat is produced inside the food, the cooking is done from the outside to the inside, the inside is cooked by conduction in fact, the heating arrive from the outer layers. Microwave cooking also does not reduce the nutritional va
