Which type of radiation is used in microwave ovens to heat food?

Microwave ovens use non-ionizing radiation to heat food. This type of radiation operates in the microwave frequency range, causing water molecules in the food to vibrate and produce heat. Unlike ionizing radiation, which has enough energy to remove tightly bound electrons from atoms and can damage biological tissue, non-ionizing radiation lacks this high energy level. Therefore, it is considered safe for heating food without altering its molecular structure or causing ionization.

The operation of microwave ovens is specifically designed to target the water molecules, making this method efficient for cooking and reheating. Understanding the distinction between ionizing and non-ionizing radiation is crucial for ensuring safety in radiation practices, especially since ionizing radiation poses a higher risk of tissue damage and has different applications, such as in medical imaging or radiation therapy.