When you put food in the microwave, the food gets hot because of the way microwaves interact with water molecules. Microwaves are a form of electromagnetic radiation, and they have a specific frequency (typically 2.45 GHz) that is efficiently absorbed by water molecules.
Here's what happens when you microwave food:
Microwaves are emitted by the magnetron (the microwave's main power source) and directed into the microwave's cooking chamber.
These microwaves are absorbed by the water molecules present in the food.
The absorbed microwave energy causes the water molecules to vibrate rapidly, generating heat.
As the water molecules heat up, they transfer this heat to the surrounding molecules in the food, gradually heating up the entire food item.
On the other hand, the microwave-safe plate or container that holds the food usually doesn't get as hot because it doesn't contain as much water or other substances that can efficiently absorb the microwaves' energy. While some materials like ceramics, glass, and microwave-safe plastics can absorb a small amount of microwave energy and heat up slightly, the primary heating effect is concentrated within the water-containing food.
Additionally, many microwave-safe dishes are designed to minimize their interaction with microwaves. They may have specific materials or coatings that prevent significant energy absorption, reducing the likelihood of the plate getting excessively hot.
It's essential to use microwave-safe containers to avoid overheating or potential damage to the plate and to always follow the manufacturer's instructions and guidelines when using a microwave oven.