Microwave ovens heat food by emitting 2.4GHz RF energy, which is particularly effective at exciting water molecules, leading to faster heating of liquids like tea compared to the cup. The plastic or porcelain cup does not absorb much RF energy, resulting in slower heating. While solids generally conduct heat better than liquids and gases, the efficiency of microwave radiation absorption plays a crucial role in heating rates. The discussion also touches on the relationship between atomic vibrations, heat, and quantum mechanics, but the primary focus remains on the differences in heating between liquids and solids in a microwave context. Overall, the unique properties of materials and their interaction with microwave radiation explain the observed heating phenomenon.
