Metal accidentally put in the microwave oven, such as tin foil or a fork, can act as antenna causing the microwaves to arc off them, forming dramatic and potentially damaging sparks or even a fire.
Microwaves cause water molecules in food to vibrate, producing heat that cooks the food.
Microwave ovens cook food with waves of oscillating electromagnetic energy that are similar to radio waves but move back and forth at a much faster rate. According to the US Food and Drug Administration, microwave energy is changed to heat as it is absorbed by food, and does not make food radioactive or contaminated.
Cooking in microwave ovens can affect the nutritional value of some foods, but this is no different from other cooking methods such as boiling, grilling, frying or even steaming. A microwave may actually do a better job of preserving the nutrient content of foods because the cooking times are shorter.
The data we use to work out energy and water costs come from a range of reliable international sources to give an average figure. Figures are rounded up or down to the nearest whole number.
* Total amounts potentially saved do not include lighting in individual rooms, or use of secondary heating.
EcoFrenzy has researched the market and to the best of our knowledge, figures and data are accurate at the time of publication.
EcoFrenzy is not responsible for any inaccuracies and will not engage in correspondence, but will update facts and figures when necessary or appropriate.