Another factor in microwave heating is that the positive and negative ions of table salt in foods will interact with the electrical field. By migrating to the oppositely charged regions of the electrical field, they disrupt the hydrogen bonds with water and generate heat. A number of factors will influence the speed of cooking of a microwave oven. The electrical and physical properties of a particular food determine microwave penetration depth, heat capacity, density, and the conventional heat transfer and heating rate. Delineate the advantages and disadvantages of microwave cooking.
Radiant energy is translated into heat in microwave cooking.
There are advantages and disadvantages as indicated below. Advantages of Microwave Cooking Disadvantages of Microwave Cooking speed of heating does not surface brown unless special utensils or a special oven are used energy savings in comparison to conventional ovens food characteristics may be time and temperature dependent oven walls and surrounding air do not become hot. It has become apparent that even microwave cooking will change flavor. Flavor release in microwave cooking is increased by steam distillation. The actual water vapor serves as a mechanism for rapid transfer between the food and air.