It didn’t take long for the microwave oven to become a must-have home kitchen appliance, much less an expected fixture anywhere food is prepared — restaurants, break rooms, dorm rooms, even man-caves —to thaw, heat and cook to near instant gratification. Yet, a reputation as “nuking” or “zapping” food has cast a dark shadow on this radiation emitter. While health experts — and the Food and Drug Administration (FDA) — stand behind its safety, it’s important to draw the line between myth and fact when it comes to health and safety concerns.
How Microwaves Work
Microwave ovens convert electricity into microwaves — a type of electromagnetic radiation — that are reflected inside the ovens’ metal interior, and are absorbed by food. The microwaves cause water in the food to vibrate, which produces the heat that cooks the food.
Contrary to the belief that microwaves cook from the inside out, they actually heat the outer layers, which transfer heat to the inner portions. And, most of us know from experience that microwaved foods are not cooked evenly. Cold and hot pockets are a hallmark of this convenience appliance, but as long as foods are adequately cooked, warmed, or cooled enough before they’re consumed, it’s a non-issue.
