The Chemistry of Microwaves
		Microwaves are an excellent way to heat most foods, because they don't use conventional heating methods.  When you cook your food in a conventional oven, the oven heats the air, the dish, and the food, cooking the food from the outside tword the middle.  When you cook food in a microwave you don't heat the air, and you usually don't heat the dish, you use electromagnetic waves called microwaves that excite the particals of the water, fats and oils in the food.  This way the food is evenly heated throughout, greatly reducing the amount of time required to heat things.      This does have its disadvantages.Sometimes certain parts of the food will be cold because the waves reflect in the wrong way and miss that section entirely, while other sections become very hot because the waves happened to hit that area more often.
					The microwaves are generated by a highvoltage transformer that is connected to many switches, fuses and thermal fuses.  If any of these should prove faulty or be switched negative the microwave will not work.  These fuses and switches are in place because if too much electricity were to go to the transformer it would be able to heat outside the microwave, and it could cause serious damage to property and injury to people around the microwave.  Also, if there were to be too much heat the microwave could explode causing an electrical fire.
	By exciting the particals in the food that is being heated it greatly improves the efficiency and speed at which food is heated, however it also means that foods don't have a hard crust like they do in a conventional oven.  In a conventional oven the outside of the food is heated more, and as the air is heated moisture precipitates on the outside of the food, causing a crust.  Microwaves don't heat the air, so this effect is entirely negated.