precautions while using microwaves

Microwaves are high frequency radio waves (radiofrequency fields) and, like visible radiation (light), are part of the electromagnetic spectrum. Microwaves are used primarily for TV broadcasting, radar for air and sea navigational aids, and telecommunications including mobile phones. They are also used in industry for processing materials, in medicine for diathermy treatment and in kitchens for cooking food.

We use microwaves for reheating, heating water for tea, sometimes, popcorn, rice, baked potatoes, melting chocolate, softening butter, margarine, or cream cheese, frozen dinners or other things (chicken nuggets or patties), cooking frozen veggies for dinner, and making instant oatmeal for breakfast, this list doesn

Microwaves, like visible light, are a part of the electromagnetic radiation spectrum. They are extremely high frequency radio waves. As the frequency of radiation increases, its wavelength decreases, so very high frequencies correspond to very short wavelengths; hence the name microwaves. Infrared radiation, ultraviolet light and X rays are also electromagnetic radiations, but have even shorter wavelengths than microwaves.

Microwaves may either be reflected, transmitted or absorbed by matter in their path. Metallic materials totally reflect microwaves. Most non metallic materials such as glass and plastics are partially transparent to microwaves. Material containing moisture, such as food and even people, absorbs microwave energy. If energy is absorbed at a rate greater than the rate at which the material looses energy (ie. rate of cooling), its temperature will increase.

When used according to manufacturers instructions, microwave ovens are safe and convenient for heating and cooking a variety of foods. However, several precautions need to be taken, specifically with regards to potential exposure to microwaves, thermal burns and food handling.

It is sometimes possible to super heat some liquids or foods beyond their natural boiling point. Such super heated liquids may boil suddenly and violently when jolted or stirred after removal from the oven

Plastic containers considered suitable for holding foods at room temperature may not necessarily be suitable for use in a microwave oven. The high cooking temperatures may cause the plastic

Never tamper with or inactivate the interlocking devices. Never use the oven without the trays provided by the manufacturer unless specifically allowed in the manufacturer

Continually eating food processed from a microwave oven causes long term, permanent, brain damage by

Follow the manufacturers instruction manual for recommended operating procedures and safety precautions for your oven model. Be aware of whether your microwave oven has a longer or shorter cooking time than average. Materials containing water, for example foods, fluids or tissues, readily absorb microwave energy, which is then converted into heat.