The invisible "magician" in the kitchen can instantly revive cold food

In our daily lives, the name microwave sounds like a small, inconspicuous superhero, silently saving us from hunger in the kitchen and instantly resurrecting cold food. Microwaves are not just a cooking master, the scientific principles behind them are full of wonders and wisdom.

Microwaves: The unknown electromagnetic warrior

Microwave is a member of the electromagnetic wave family, and its name comes from its wavelength - tiny and delicate, about 1 mm to 1 m. In this vast electromagnetic wave world, microwave is like a middle-distance runner, not as far away as radio waves, nor as close as infrared rays. It has its own unique stage and mission.

Microwaves’ X-ray Eyes

When microwaves encounter food, it is like having a pair of X-ray eyes. Most foods, especially those containing water, are simply "transparent" to microwaves. This is because the water molecules in the food are particularly sensitive to electromagnetic waves in the microwave frequency band, just like people who can't help dancing when they hear music of a certain frequency. The magnetron in the microwave oven is like a powerful DJ, which specializes in playing electromagnetic waves of this special frequency that can make water molecules "dance to the music".

Disco time for water molecules

When these microwaves of a specific frequency penetrate the food and encounter water molecules, a miracle happens. The positive and negative charges inside the water molecules (think of them as the little hands and feet of the water molecules) begin to swing rapidly to the rhythm of the microwaves, one to the left, one to the right, chasing each other but never touching each other. This process is called "polarization", and this high-speed rotation and vibration generates heat - yes, it is this "dance" at the internal molecular level that gradually warms the food from the inside out.

Why do some places get hot first?

Interestingly, microwaves do not heat evenly, which is why sometimes your pizza is cold on the edges but boiling in the middle. This is because the water in the food is unevenly distributed, or the shape causes the microwave field strength to be inconsistent. It's like on a dance floor, people dance harder near the speakers, while people in the corner may still be slow dancing. The solution is simple, take it out and stir it halfway through, so that every water molecule has a chance to go on stage to "lead the dance."

The other side of security guards

Although microwaves can be so "hot", they are relatively safe for the human body. This is because the energy of microwaves is designed to penetrate only a few centimeters deep, and the design of the microwave oven ensures that the microwaves are firmly locked in the oven cavity. As long as you don't try to use a metal container or an idling microwave oven (this is a taboo!), there is basically no need to worry.

Conclusion

Microwaves, the invisible magician in the kitchen, can easily achieve the miracle of heating food by precisely controlling water molecules. Next time you press the start button of the microwave, imagine the water molecules jumping happily. It is they who add a touch of warmth to your food journey in this short time. Science is sometimes so simple and magical!

Source: Chongqing Radio Science Popularization Experience Center

Audit expert: Yang Yaohui

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