Microwaving something for 1 second 30 times is not the same as microwaving it for 30 seconds 1 time because the way microwave ovens work is different from traditional heating methods.
Microwaves heat food by emitting microwave radiation, which excites water molecules in the food, causing them to vibrate and generate heat. When you microwave something for a longer duration, such as 30 seconds continuously, the microwaves have more time to penetrate the food and distribute the heat more evenly.
On the other hand, microwaving something for just 1 second doesn't allow enough time for the microwaves to fully penetrate and evenly distribute the heat throughout the food. The heat generated in just 1 second may not be sufficient to heat the food evenly or reach the desired temperature.
Additionally, microwaves are not instantly generated or absorbed by the food. It takes a short amount of time for the microwaves to start interacting with the food and for the food to absorb the heat. So, when you microwave something for 1 second, turn off the microwave, and then repeat the process multiple times, you're essentially interrupting the heating process. Each time you start the microwave again, the heat generated in the previous second has already dissipated, and the food needs to start heating up again from a relatively lower temperature.
Therefore, microwaving something for 1 second 30 times would result in uneven heating, with each short burst of microwaving not allowing enough time for the heat to distribute evenly. On the other hand, microwaving for 30 seconds continuously provides a longer duration for the heat to distribute more uniformly throughout the food.