Microwave heating principle and the water molecules present in the food produces heat because

Microwave heating works on the principle of dielectric heating. Here's a step-by-step explanation:

1. When you turn on the microwave, it produces microwaves, which are a type of electromagnetic wave.

2. These microwaves penetrate the food and excite the water molecules present in the food.

3. Water molecules are dipolar, meaning they have a positive end and a negative end.

4. The microwaves produced by the oven are alternating waves and they make the water molecules align with their electric field.

5. As the field alternates, the molecules rotate to try to keep up with it. This rotation causes the molecules to hit each other, creating friction.

6. This friction generates heat, which cooks the food.

7. The more water a food item has, the more efficiently it can be heated in a microwave. This is why foods with high water content, like fruits or soups, heat up faster than drier foods.

So, the water molecules present in the food produce heat because they are being excited and rotated by the microwaves, causing friction and thus generating heat.