In cooking, there are two primary methods that use radiation: microwave cooking and infrared cooking.
Microwave Cooking: Microwaves use electromagnetic radiation in the microwave frequency range to heat and cook food. Microwaves generate energy that is absorbed by water, fat, and sugar molecules in the food, causing them to vibrate and generate heat. This heat is then conducted throughout the food, cooking it quickly and efficiently. Microwave cooking is commonly used for reheating leftovers, defrosting frozen foods, and cooking certain types of dishes.
Infrared Cooking: Infrared radiation is a form of electromagnetic radiation with longer wavelengths than visible light but shorter wavelengths than microwaves. Infrared cooking uses electric or gas-powered infrared elements or burners to emit radiant heat that directly heats the food. This method is often used in commercial grills, broilers, and some indoor and outdoor cooking appliances. Infrared cooking can quickly and evenly cook food, and it is particularly effective for searing and grilling meat.
Both microwave cooking and infrared cooking rely on radiation to transfer heat to the food, but they operate in different frequency ranges and have distinct mechanisms of heat transfer.