Microwaves heat food by heating the moisture in the food. If the microwave does not have a browning element in it, there is nothing to cause the food to brown.
Some foods can be browned in a microwave oven, if there is some fat content. But this may also over cook the food.
Yes, Whole Foods typically does not provide microwaves for customer use in their stores.
To warm-up foods !
water molecules.
yes, i think so
I think you mean burn and the reason why is because it's not as hot as a oven Also because of the thermal energy is not as hot plus it does not have metal wires to make it as hot
A Mitutoy micrometer is a name brand microwave that has micrometer waves. Micrometers microwaves are claimed to be able to cook foods more evenly then traditional microwaves.
Microwaves use electromagnetic radiation to heat food quickly and efficiently. They work by causing water molecules in the food to vibrate, creating friction and heat. Microwaves are convenient for reheating leftovers and cooking certain foods, but may not be suitable for all types of cooking.
microwaves are used for heating foods also they are like in the electomagneticspectrum and are used for weather maps
Microwaves are suitable for cooking because they can heat food quickly and efficiently by penetrating the food and causing the water molecules to vibrate, generating heat. They are also convenient, as they are easy to use and require little preparation or cleanup. Additionally, microwaves are versatile and can cook a wide variety of foods.
Microwaves are used in cooking and food preparation by generating electromagnetic waves that cause water molecules in food to vibrate, creating heat. This heat cooks the food quickly and efficiently, making microwaves a convenient and popular method for reheating, defrosting, and cooking a variety of foods.
Microwaves
LEAD ABSORBS MICROWAVESSorry, but lead really doesn't effectively absorb microwaves - it is primarily reflective with only a trivial amount of "absorption". The term "absorption isn't quite quite correct - it really should be "attenuation" i.e. the microwaves are attenuated - lose their energy which can then be converted to heat - as they penetrate into a material. In that sense, water is a good microwave absorber, as are moist foods generally.In a broad sense, all materials are either primarily reflectors of the microwaves - such as aluminum; transparent to them - such as glass, paper or many plastics at lower temperatures; absorbers or attenuators - such as water, tea, moist foods, polar solvents such as nitrobenzene. However, all materials will exhibit all three properties but to a different extent - aluminum primarily reflects microwaves, but they do penetrate to a very tiny amount referred to as the skin-depth and so can caused a trivial amount of heat.