Quote:
Originally Posted by Jeff Root
Why do microwave ovens cook faster than conventional ovens?
Why do microwave ovens not heat to the center as effectively?
Why do conventional ovens burn food more easily?
I have guesses for the answers to all three questions, but I'd
like to get correct answers rather than good-sounding guesses.
-- Jeff, in Minneapolis
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Well, microwaves are not really micro.
That's why Microwave ovens have turntables. Because as the wave travels through the food, it's hitting unevenly.
Microwaves heat the moisture or water in the food (Or anything else) which is what, in turn, heats the food around it. This is why foods like pizza can get soggy.
Conventional ovens use outside heat in the air in the oven, so that will burn or singe food, whereas a microwave heats from within.