What type of electromagnetic radiation is used in microwave ovens?

Microwave ovens utilize microwaves, which are a form of electromagnetic radiation with wavelengths ranging from 1 millimeter to 1 meter. Microwaves are particularly effective for cooking food because they can penetrate the moisture in food items, causing water molecules to vibrate and generate heat through friction. This process rapidly raises the internal temperature of the food, allowing for quick cooking or reheating.

In contrast, infrared radiation is typically associated with heat but operates at longer wavelengths than microwaves, which are not as efficient for penetrating food. Ultraviolet radiation has much shorter wavelengths and can cause chemical reactions, making it useful for sterilization but not for cooking. X-rays have even shorter wavelengths and are primarily used in medical imaging, posing health risks that make them unsuitable for cooking applications. Therefore, the specific characteristics of microwaves make them ideal for the function performed in microwave ovens.