Why do microwaves cook food so much faster than ovens do?


You may possibly adore charred, broiled sirloin crisp, oven-roasted veggies or flaky, baked salmon, all of which frequently require an oven. But when you are in a hurry or famished, you may perhaps switch to a faster cooking method, the hallmark of culinary advantage: the microwave. 

The microwave has designed it doable to nourish ourselves with cooked meals in a subject of seconds. But how, particularly, does it work so substantially quicker than an oven?


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