A microwave oven heats food by shaking it up, not baking it. The secret lies in the electromagnetic waves it emits, acting like countless invisible hammers.

These waves target the water molecules in your food, causing them to vibrate rapidly. This vibration generates the heat that warms your meal.

Interestingly, foods with higher water content heat up faster. This is because more water molecules mean more movement, resulting in quicker heating.

Microwaves only penetrate a couple of centimeters into the food. The inner parts heat up through conduction, as the warmth spreads from the outer layers to the center.

Next time you use the microwave, remember: it's all about the shake, not the bake. 🍴

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