On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
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.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.