Quote:
Originally Posted by Slava
Does the microwave really do this though? I mean honestly...I've heard this for as long as I can remember, but the outside of edges of things are always much hotter and the interior can be ice. It makes me wonder if its one enormous marketing campaign!?
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Microwaves operate at 2.45GHz, where water acts as a near perfect load. Basically when you microwave food, you are heating up the water content which heats up your food. If you cooked something that had no water content, it wouldn't heat up at all.
I think there were questions about proteins mutating from microwaves, I don't know much about it, but I know its a concern.