Can someone breakdown the appliance microwaves for me like I’m 5. I have a degree in biology I understand science yet somehow this concept escaped me. I know and understand the mesh pattern design on the door of a microwave is because the holes are too small for microwaves to escape. However I’m just not grasping how food gets hot and soooo fast. Especially the whole raw meat CANNOT go in a microwave but my microwave can burn the fuck out of things within 2 minutes, so why can’t we microwave meat? At this point you’re all probably questioning my understanding of science but somehow my education avoided microwaves and how they’re (what I’m assuming) is ineffective to killing microbes?
In: Physics
The microwave radiation is particularly good at jiggling water and oil molecules, which translates into heat. So the microwave heats the water/oil in the food, which is why some foods cook better/faster than others.
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