For the past 20 to 25 years, microwave ovens have been used by the commercial foodservice industry to cook or reheat food products quickly. Due to demands by residential consumers, many dramatic improvements have been developed.
Microwave Ovens
An electronic device known as a magnetron is located inside the oven. It produces high-frequency energy waves, similar to radio or television transmission waves. The microwaves enter the oven and are "stirred" by a propeller to produce the most even pattern of wave energy possible. When the waves enter the oven, they bounce around the inside of the oven until they are absorbed by moisture or liquid in the food (for which their frequency is set) or until they run our of energy. When the microwave energy is absorbed by liquids in food, the liquid molecules begin to vibrate and create heat. The longer the food is exposed to the microwaves, the hotter it becomes.
Microwaves are unique because they cook or heat only by conducting energy. There is no radiant heat from microwaves. Since only the food becomes hot, the microwave oven remains cool.
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Electric Foodservice Council
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