date:Sep 28, 2018
ecules in food, and the molecules generate heat as they resonate with those wavelengths in food, Rankin explained. But heating food in a microwave often requires very little or no liquid at all. Compare microwaving to cooking broccoli in a pot of boiling water: The water turns green when water-soluble nutrients like vitamin C leach from the broccoli into the water.
Additionally, in a conventional oven, hot air penetrates food from the outside in; thus the exterior of foods can be exposed to exc