The microwave

A microwave oven, or simply a microwave, is a kitchen appliance that heats food by dielectric heating. This is accomplished by using microwave radiation to heatpolarized molecules within the food. This excitation is fairly uniform, leading to food being more evenly heated throughout (except in dense objects) than generally occurs in other cooking techniques.

The first personal microwave was introduced in 1967 by the Amana Corporation.

Basic microwave ovens heat foods quickly and efficiently, but, unlike conventional ovens, do not brown or bake food. This makes them unsuitable for cooking certain foods, or to achieve certain culinary effects. Additional kinds of heat sources can be added to microwave packaging, or into combination microwave ovens, to add these additional effects.