On 3/24/2021 2:57 PM, Rod Speed 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.

That's bull****.

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.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.


Greftwell is right in that the microwaves only penetrate about an inch
into the food. Depending on density, thickness, and composition things
heat differently. Sugar and fats heat faster than most other portions.

Resting improves the heating my letting conduction move the heat from
the outer portion in. Makes little difference on a slice of ham, makes
a big difference on a large ham. For best results, resting should be
roughly half the cooking time.

No, you do not HAVE to stir but you will be faster and more even
heating. Not so much if heating a cup of water for tea, big difference
heating a bowl or gravy.

When reheating most any cooked foods I use 50% power for best results.
Slice of bacon? Sure, let it rip 20 seconds. A portion of cold or
frozen lasagna? Lower power, longer time.

Look at the instructions on Stouffer's frozen lasagna and they state
time on high, then more time at half ower.