Three things to know.
We’ve all been there: The microwave beeps, you put those leftovers on a table , and you take a bite. The vegetable and noodles are piping hot, but the meat and beans are barely warm.. Not only can they catalyze meals and reheat leftovers in minutes, but they also don’t require much effort beyond pushing a few buttons. That simplicity, however, often comes with a setback: Your food probably isn’t a uniform temperature.
, food scientist and consultant. The water in our food reacts to the electromagnetic waves distributed through the waveguide, creating friction that can heat the entire mass of food simultaneously.There are a number of factors that may affect microwaved food’s temperature, including the type of glassware or flatware you’re using, the types of foods you’re reheating, and how you arrange the food.
You’re probably already aware that some plastics aren’t microwave-safe because they can leach chemicals into food. They’re also susceptible to melting, cracking, and burning because they’re unfit for a microwave’s temperature. This makes, say, that plastic bowl you got for $2 at Target feel hot sooner than the food inside.
The type of food you’re eating is also at play. Fatty foods, for example, heat more quickly because they have fewer water molecules for the electromagnetic waves to heat up. Various types of molecules also react to heat differently. Simpler molecules, like carbohydrates, heat up more quickly than more complex molecules, like protein.
Your microwave may also be at fault: “[Microwaves] sometimes experience uneven heating due to irregular reflections of the waves within the chamber,” Manning says.First things first, be sure to use the proper container or plate. Manning recommends microwave-safe glassware and ceramic materials because they have a higher thermodynamic conductivity. These materials heat up more quickly and hold more heat—this both heats the food faster and helps it stay hot longer.
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