Microwave radiation cooks food faster than infrared waves due to differences in penetration ability and interaction with materials. While infrared waves have a higher frequency, which typically suggests greater penetration, this is not universally applicable. The discussion highlights that penetration ability varies by frequency and material, exemplified by radio waves penetrating wooden walls while light does not. Understanding these principles clarifies why microwaves are more effective for cooking.
PREREQUISITESFood scientists, culinary professionals, and anyone interested in the science of cooking methods and heat transfer technologies.
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.