1. Microwaves
... In a conventional gas or electric oven, infrared waves pour off the hot elements or burners and are converted to heat when they strike air inside and the food. Microwaves and infrared rays are related in that both are forms of electromagnetic energy. Both consist of electric and magnetic fields that ... cooks the food. Since microwaves agitate only water molecules, they pass through all other molecules and penetrate deep into the chicken. They reach right inside the food. Ordinary ovens, by contrast, fail to have the same penetrating power because their infrared waves agitate all molecul...
- Word Count: 1548
- Approx Pages: 6
- Grade Level: High School