Why Microwave Heating Is Uneven

课文

1. Microwaves heat food by making water molecules vibrate rapidly and generate heat.

   微波通过使水分子快速振动并产热来加热食物。

2. But these waves form standing patterns inside the oven, creating hot and cold spots.

   但这些微波会在炉腔内形成驻波，造成局部过热和过冷。

3. The center of a turntable rotates food to pass through different wave intensities.

   转盘中心旋转食物，使其经过不同强度的微波区域。

4. Dense or thick foods—like a potato—absorb energy unevenly because microwaves penetrate only 1–2 cm deep.

   密度高或较厚的食物（如土豆）吸热不均，因为微波仅能穿透约1–2厘米深。

5. Cold zones often occur where wave peaks cancel out, especially in corners or large flat areas.

   波峰相消处常出现冷区，尤其在角落或大面积平坦区域。

6. Metal reflects microwaves, so foil or containers with metallic trim cause dangerous arcing and shielding.

   金属会反射微波，因此锡箔或带金属边的容器易引发危险电弧和屏蔽效应。

7. Stirring soup or letting food rest after heating helps distribute heat more evenly via conduction.

   搅拌汤类或加热后静置片刻，可借助热传导使热量分布更均匀。

8. Unlike ovens that warm air gradually, microwaves target molecules directly—so timing matters more than temperature.

   与逐步加热空气的烤箱不同，微波直接作用于分子，因此时间比温度更关键。