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This constant flipping causes friction at a microscopic level, generating heat. This process quickly heats the water molecules and, consequently, the surrounding food. Therefore, foods with higher water content heat up faster, while those with little to no water remain relatively unaffected.
Limitations and Special Cases
If you place something with minimal water content inside a microwave—such as freeze-dried ice cream—it won't heat evenly or effectively. This is because the microwaves primarily excite water molecules, and other materials without water do not absorb the electromagnetic energy effectively.