What are microwaves?

Microwaves are a form of “electromagnetic” radiation. Microwaves fall into the radio frequency band of electromagnetic radiation and should not be confused with x-rays, which are far more powerful.

What are the properties of microwaves?

Microwaves have three characteristics that make them suitable for cooking:

they are reflected by metal
they pass through glass, paper, plastic, and similar materials
they are absorbed by foods

How does a microwave oven work?

Microwaves are produced inside the oven by electron tube called magnetron. The microwaves bounce back and forth within the metal interior until they are absorbed by food. Microwaves cause the water molecules in food to vibrate, producing heat that cooks the food.

ON SAFETY

A microwave oven is actually one of the safest devices in your kitchen when used correctly, according to Louis Bloomfield, physics professor of the University of Virginia.

Myth: Radiation injuries can be incurred from microwave ovens.

Fact: According to the U.S. Food and Drug Administration (FDA), the known injuries are those that could have happened with any oven or cooking appliance and not radiation injuries. People might have been burned by the hot food, splattering grease, or steam from food cooked in a microwave oven.

Myth: Radiation from microwave ovens can harm people.

Fact: The safety standard enforced by the U.S. FDA for microwave ovens is set at 5 milliwatts of microwave radiation per square centimeter or 2 inches from the oven surface. This is far below the level known to harm people.

Myth: Microwave ovens are not safe to use since radiation may leak from them.

Fact: The U.S. FDA’s standard also ensures that microwave ovens meet the radiation safety standard. This requires manufacturers to ensure interlock systems that stop microwave production in the oven the moment the latch is released or the door is opened.

ON NUTRITION

Myth: Microwave cooking drastically reduces the nutritional value of food.

Fact: Microwaved foods retain more vitamins and minerals than foods cooked by other methods because they can cook more quickly and without adding water according to FDA. The nutritional value of foods is only reduced when foods are “overheated” in a microwave oven.

ON HEALTH

Myth: Microwave energy can make food radioactive or contaminated.

Fact: Microwave energy is changed into heat as soon as it is absorbed by food thus it can not make food radioactive or contaminated.

Myth: Microwave radiation can cause burns, cataracts and temporary sterility.

Fact: Such injuries can only be caused by exposure to large amounts of microwave radiation. The amount of radiation that causes such injuries is far greater than the radiation caused by a leak from a microwave oven, according to the U.S. FDA.

Myth: Electromagnetic emissions from microwave ovens could interfere with heart pacemakers.

Fact: Modern pacemakers are shielded against such interference as confirmed by the Michigan State University Extension.

ON ELECTRIC CONSUMPTION

Myth: Microwave cooking is expensive in terms of electric consumption.

Fact: According to FDA, microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the oven compartment.

Remember, successful microwave cooking depends on understanding the capabilities as well as its benefits. If used correctly, microwave ovens offer a fast, cheap, convenient and safe method of food preparation.