A general summary of microwave ovens
The modern day kitchen cannot be complete without the presence of a microwave oven. These ovens are generally referred to as microwave. A microwave oven serves the dual purpose of both heating and cooking food. The heating or cooking of food is done via exposure towards the electromagnetic radiation in the spectrum of microwave. This phenomenon aids the polar molecules of the food produce a form of thermal energy simply by rotating. This whole of heating food in order to cook it is called dielectric heating.
The first form of microwave was known as Radarange. It was invented by Percy Spencer post the Second World War using the technologies used in radar. The feature of microwave ovens that make them popular is their characteristic of quick, efficient and uniform heating. It is because the excitations of the food particles are fairly uniform and homogenous throughout the volume of the food as opposed to other food cooking methods. It has been observed that microwaves rapidly heat and melt items, which require a lot of time with the other techniques. These items are chocolate, butter and fats.
The feature that makes the microwave quite effective is that they do not caramelize or directly brown the food in contrast to the conventional ovens. The temperatures that are required to perform the Maillard reactions are almost never attained in a microwave, which makes these characteristics possible. The general form of microwave ovens does not help much in professional cooking since there are limitations to the temperature.