Monday, February 2, 2015
A microwave cooks food much faster than a conventional oven because it heats both the inside and outside of the food the same time. A conventional oven or frying pan heats the surface of the food first and the heat gradually moves toward the center.
The microwave radiation is tuned to heat water molecules since most food is made of some amount of water these work great for fast heating. the only heat you feel in a microwave is the steam created by this heating. Ovens heat air which then slowly transfers the heat to food.
.jpg)
