Microwaving

Technique Type: Other

This technique heats food by dielectric heating. This is accomplished by using microwave radiation to heat polarized molecules within the food. This excitation is fairly uniform in the outer 1 inch (25 mm) to 1.5 inches (38 mm) inches of a dense (high water content) food item, and more deeply in dryer foods. This penetration leads to food being more evenly-heated throughout, than occurs in other air-based cooking techniques.

Source: http://en.wikipedia.org/wiki/Microwaving