A microwave oven is one of the most convenient and fastest ways to cook food, and it works on the principle of non-ionizing electromagnetic radiation. It causes water molecules inside food to vibrate, which creates heat and cooks the food from the inside.
The main element of a microwave oven is a magnetron, which converts electrical energy into microwaves. These waves interact especially actively with water molecules, so foods with a high moisture content - soups, vegetables, fruits - heat up faster than dry foods. This is why overheated vegetables can become too soft, and dry foods - too dry.
Despite many myths, microwaving food does not make it radioactive or destroy all its nutrients. According to Verywell Health, microwaving often preserves vitamin C and other water-soluble nutrients better than traditional boiling or frying. This is due to the shorter cooking times and lower temperatures.
Microwaves do not heat food completely from the inside, so the heat spreads from the surface to the center. Dense foods — meats, casseroles, grains — require stirring or checking the temperature during cooking to avoid "cold zones."
Scientific studies show that in some cases, microwaving even increases the concentration of antioxidants and resistant starch, which promotes gut health.
