Although microwaves are with us for quite a long time they are still seen and used as an auxiliary cooking method. Everyone should understand that it is perfectly safe to use the microwave for cooking. Actually, it is an extremely safe way of cooking as it has no sharp edges and it is impossible to get burnt by a microwave oven.
The microwave cooks the food using the same power source as the one in the sunlight: electro-magnetic energy (short waves) transformed from electricity. This might be considered a form of radiation, but it is not radioactive or harmful in any way.
The short wave energy of the microwave is actually the same used in FM radio, various TV sets and a number of medical equipment. Additionally, it is also present in fluorescent tubs, sun lamps and conventional light bulbs. Food is cooked as microwaves are like a magnet for water molecules, sugar and fat making them to vibrate, leading to friction and thus to heat.
Quite frequently, only parts of the food are cooked with this method as the microwaves can only penetrate to about 5 cm in depth. The rest is the food is cooked by heat from distribution and convection. That is the reason why you should stir the food and also to leave the food to sit for a couple a minutes after the microwave is turned off.
It is said the microwave will not alter the appearance of the food and cannot brown meat. That is true, indeed, but this can be solved by using cooking bags or butter, paprika and soy sauce. On the other hand, the meat remains succulent and moist, keeping its valuable nutrients and leading thus to a better flavor. Similarly, vegetables are rapidly cooked in small amount of water, maintaining their nutrients and color as well.
As you can see from above, a microwave can do a lot more than simply cooking TV dinners and warming up leftovers. Any kitchen can benefit from it and from its cooking. Although, it is not the perfect substitute for a conventional oven, it is more affordable, more versatile and more economical.
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