A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)―a wavelength of 122 millimetres (4.80 in)―through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a partial positive charge at one end and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. Rotating molecules hit other molecules and put them into motion, thus dispersing energy. This energy, when dispersed as molecular vibration in solids and liquids (i.e., as both potential energy and kinetic energy of atoms), is heat.
http://en.wikipedia.org/wiki/Microwave_o...
Wouldn't it make more sense to do a Web search for something this generic?
The microwaves "excites" the water molecules in the food, generating heat.
That is why food cooks more from the inside then the outside.
It is also why low in moisture are hard to cook.
Note: Fat has water in it.
http://en.wikipedia.org/wiki/Microwave_o...
microwave heats food by dielectric heating accomplished with radiation used to heat polarized molecules in food
They are energy waves that stop inside the food and give up the energy.
convection. Heat transfer through the form of air currents
