Cooking foods in microwave ovens

"4/80/3M""During cooking, heat is transferred into and within food. With a conventional range, the heat comes from a flame or an electric heating element; in some cases, it may be a surface heated by an enclosed element. A microwave oven has no flame or element (unless it contains a conventional browning element); instead heat is created directly in foods and liquids. Energy from invisible microwaves causes rapid movement of fat and water molecules; the movement produces heat."--First paragraph.Wanda Olson (Extension Specialist, Household Equipment), Isabel Wolf (Extension Specialist, Food Science and Nutrition), Robert Olson (Extension Specialist, Food Service Management ; University of Missouri--Columbia