Common Misconceptions about Microwave Ovens

• Microwave ovens are not tuned to any specific resonance frequency for water molecules in the food, but rather produce a broad spectrum of frequencies, cooking food via dielectric heating of polar molecules, including water. Several absorption peaks for water lie within the microwave range, and while it's true that these peaks are caused by quantization of molecular energy levels corresponding to a single frequency, water absorbs radiation across the entire microwave spectrum.
• Microwave ovens do not cook food from the inside out. 2.45 GHz microwaves can only penetrate approximately 1 centimeter (3⁄8 inch) into most foods. The inside portions of thicker foods are mainly heated by heat conducted from the outer portions.
• Microwave ovens do not cause cancer, as microwave radiation is non-ionizing, and therefore does not have the cancer risks associated with ionizing radiation such as X-rays. No studies have found that microwave radiation causes cancer, even with exposure levels far greater than normal radiation leakage.
• Looking into a microwave oven does not damage the eyes. Any heat or radiation that could harm the eyes is contained within the oven.
• Microwaving food does not reduce its nutritive value, and may in fact help to preserve it due to shorter cooking times.