Most food is very high in water content. Double the microwaves, double the speed the water heats up.


On Sat, 29 Dec 2018 15:33:12 -0000, Brian Gaff wrote:

I am not sure what you mean.
Surely the speed of heating depends on the absorption of the energy by what
is inside the machine.
If its not high enough in things that can get hot, like water content, you
can cook it as long as you like with little effect at all.

Brian