The microwave oven has long been one of the most convenient ways to quickly reheat or cook food. It is based on non-ionizing electromagnetic radiation, which causes water molecules in food to vibrate. These vibrations generate heat, literally heating the food from the inside out.
Despite popular horror stories that still circulate on the Internet, scientists emphasize that microwaving does not make food “radioactive” or “kill” all the nutrients without exception. This is a different type of radiation than that used, for example, in X-rays.
According to Verywell Health, the key to the device’s operation is the magnetron, an element that converts electrical energy into microwaves. They interact most actively with water molecules. That’s why dishes with a high moisture content — soups, stews, and porridges — heat up much faster than dry foods.
During the heating process, some of the moisture turns into steam, which affects the texture of the finished dish. Vegetables become soft, while dry foods can become overcooked and rubbery if overheated.
Experts also point out another important point: heating in a microwave is not perfectly uniform. Heat spreads from the outer layers to the inner ones, so large pieces of meat, casseroles or other dense dishes sometimes need to be taken out, stirred or checked for internal temperature. This not only improves the taste, but also makes the food safer in terms of thermal processing.
Scientific studies also show that compared to boiling or deep frying, microwaving can better preserve vitamin C and other water-soluble nutrients. The reason is simple - shorter cooking times and lower temperatures. In some cases, the concentration of beneficial components, such as antioxidants or resistant starch, which has a positive effect on the functioning of the intestines, even increases.
So, a microwave oven is not a “terrible appliance,” but a tool whose effectiveness and benefits depend on how we use it: whether we overheat food, whether we choose the right cookware, and whether we consider the cooking time.
