This is not so in general. It may be true for some domain of frequency and for some materials but definitely not true in general.sgstudent said:I have learned that penetration ability increases with frequency.
Infrared wave cooking and microwave radiation are both methods of heating food, but they use different forms of electromagnetic energy. Infrared waves are longer and lower in frequency than microwaves, which are shorter and higher in frequency.
Infrared wave cooking is generally considered to be more energy-efficient than microwave radiation. This is because infrared waves are absorbed more efficiently by food, while microwaves can escape and are often reflected by metal surfaces, causing energy loss.
There is ongoing debate about the potential health effects of exposure to microwave radiation. While studies have not found a direct link between microwave use and negative health outcomes, some experts suggest limiting exposure as a precautionary measure.
Microwave radiation is generally faster than infrared wave cooking. This is because microwaves directly excite the water molecules in food, causing rapid heating. Infrared waves, on the other hand, heat food indirectly by transferring energy to the food's surface, which then spreads to the rest of the food.
Both infrared wave cooking and microwave radiation can be used for a wide variety of foods. However, some foods may be better suited for one method over the other. For example, microwaves are better for heating liquids and small, uniform items, while infrared heat is better for larger or irregularly shaped foods.