What You Need to Know
The 2.45 GHz field causes water dipoles to oscillate, producing frictional heating that raises the core temperature of food quickly. This volumetric heating allows the interior to reach 100 °C in 2–3 minutes for a 1 kg chicken breast, roughly 50 % faster than conventional convection ovens. The efficiency depends on the food’s dielectric constant, which determines penetration depth and uniformity of heating.
The Science
Primary Reaction
Dielectric heating via dipole rotation of water molecules generating heat