I made a toaster waffle for myself this morning. Growing impatient, I popped it out before it was all the way done. As I was buttering it, I noticed parts of the waffle were still cold. Since there was already butter and syrup on it, I couldn’t put it back in the toaster. I threw it in the microwave for 20 seconds and it came out floppy instead of crispy. What gives?
In: Technology
Others have replied similarly, but in a nutshell it’s heat distribution.
The toaster applies heat from the surface and heat is only transferred inwards through the material’s specific heat properties. This in the case of bread it may burn the surface before the middle of the bread is barely warm.
The microwaves go through the bread much deeper and heat is produced by absorption of the wavelength of these waves that are optimised for water. Basically it heats the water in the bread best and first. There’s a bit of bias towards the wave source but it’s much lesser and also the plate rotates to minimise the bias.
Microwaves heat water molecules inside the bread, making it soft and floppy. Toasters use dry heat, which evaporates moisture and makes the bread crispy. So, microwaves make bread moist and floppy, while toasters make it dry and crispy.
Microwaves practically just steam your food. Their electromagnetic radiation just affects the water molecules in the food, which results in it being soggy. An oven uses gas or electricity to heat the food and actually gives it crisp because it is applying warmth to it unlike a microwave
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