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Why do ovens use microwaves and not IR rays?

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In microwave ovens what matters is how much energy the radiation carries and how that energy is absorbed by the food. Visible light and IR are rapidly absorbed by most foods, so they would only heat the outer layer of the food. You'd get food with the outside carbonised and the inside raw. read more

Microwaves are absorbed by water. Food which contains water is heated. Nothing else gets hot. The waves are several centimeters apart and so they tend to heat the wet food a couple of centimeters below the surface. read more

In the electromagnetic radiation spectrum radio waves has the longest then microwave, then infrared, then visible light, then ultraviolet, then x-ray, then gamma rays. Why do we use microwaves in microwave oven when infrared and visible light are much hotter and how do microwaves cook food when they are cooler than visible light and others. read more

Microwaves are a type of electromagnetic radiation, as are radio waves, ultraviolet radiation, X-rays and gamma-rays. Microwaves have a range of applications, including communications, radar and, perhaps best known by most people, cooking. Electromagnetic radiation is transmitted in waves or particles at different wavelengths and frequencies. read more

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