On Wednesday, March 24, 2021 at 2:24:21 PM UTC-4, wrote:
On Wed, 24 Mar 2021 05:15:02 +0000, Gbeans
wrote:

I still hear this myth being pushed. Food does NOT heat from the inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to vibrate faster. If the water content is mostly on the inside (like a pie) it would actually heat from the inside out. If not, it wouldn't heat from inside outwards.
The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

Not if there is little water on the outside and plenty inside. It vibrates the water molecules.
More molecules, more heat. The poster has it right. That's also why you hear pops
from small explosions. They occur without the surface burning because there is some
localized heating inside that creates steam.




That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait until
thermal conduction can even out the heating.
Best is to stir things you can and spread stuff out on the plate.

That is true.