The microwave oven is a kitchen appliance where the cooking of food is mainly due to the heating effect obtained by interaction with the matter of electromagnetic fields emitted in the microwave spectrum.
Despite the analogy suggested by the name, this heating and cooking method is quite different from that of a conventional oven: in a normal electric oven (or gas), the heat is transmitted by irradiation and conduction, in a Direction from the outer layers to the more internal ones; With microwave irradiation, however, it is possible that in the case of foods whose interior is very rich in water or lipids, the latter will heat faster than the dry, dry outer layer, which This reason, it absorbs less microwave radiation.
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