十万个为什么·科学启蒙30篇（4）
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Why Microwave Heating Is Uneven
为什么微波炉加热食物不均匀
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Microwaves heat food by making water molecules vibrate rapidly and generate heat.
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But these waves form standing patterns inside the oven, creating hot and cold spots.
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The center of a turntable rotates food to pass through different wave intensities.
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Dense or thick foods—like a potato—absorb energy unevenly because microwaves penetrate only 1–2 cm deep.
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Cold zones often occur where wave peaks cancel out, especially in corners or large flat areas.
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Metal reflects microwaves, so foil or containers with metallic trim cause dangerous arcing and shielding.
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Stirring soup or letting food rest after heating helps distribute heat more evenly via conduction.
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Unlike ovens that warm air gradually, microwaves target molecules directly—so timing matters more than temperature.