Microwave ovens

Microwave ovens use electromagnetic waves called microwaves to heat food. These waves cause water, fat, and sugar molecules in the food to vibrate rapidly, generating heat quickly and uniformly. The microwave energy is absorbed mainly by the water molecules, which then transfer heat to the rest of the food, cooking or reheating it efficiently. Microwave ovens have a magnetron component that produces these waves, and a metal enclosure that contains and reflects them. They are convenient for quick cooking, especially for reheating leftovers or preparing simple meals, because they heat food faster than traditional methods without significantly affecting texture or taste.