Industry uses microwaves to dry and cure plywood, to cure rubber and resins, to raise bread and doughnuts, and to cook potato chips. But the most common consumer use of microwave energy is in microwave ovens. That use has soared in the past decade. On the basis of current knowledge about microwave radiation, the Agency believes that ovens that meet the FDA standard and are used according to the manufacturer's instructions are safe for use. Electromagnetic radiation ranges from the energetic x-rays to the less energetic radio frequency waves used in broadcasting.
Microwaves fall into the radio frequency band of electromagnetic radiation.
Microwaves should not be confused with x-rays, which are more powerful. Cooking with Microwaves Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves bounce back and forth within the metal interior until they are absorbed by food. Microwaves cause the water molecules in food to vibrate, producing heat that cooks the food. That's why foods high in water content, like fresh vegetables, can be cooked more quickly than other foods.