Microwave Cooking: An Overview

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Abstract
Microwave ovens can be expected to continue as a method of cooking and reheating foods, and versatility will improve as needs become evident. Microwaves cause heating when polar materials absorb them, but confer no special qualities on the food. Lethal effects on microorganisms and trichinae are due to heat. Speed and evenness of heating are influenced by composition and mass of food as well as features of the appliance. Although there is variability depending on these factors, microwave ovens have considerable potential for energy saving. Foods cooked by microwaves are as nutritious and, in some instances, more nutritious than those cooked conventionally. Safety to the users of microwave ovens is assured by strict Government regulations.

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