Why microwave cooking is quicker and why I am the food stirred?

Microwave ovens cook food quicker by generating heat directly within the food. This is achieved through the use of electromagnetic waves, generally at a frequency of 2.45 gigahertz (GHz), generated by a device known as a magnetron. These microwaves penetrate food and collide with its molecules, particularly the water molecules that are present in high concentration in most food items. This agitation from the molecules then converts into thermal energy, directly generating heat in the food. Microwave cooking is faster because it eliminates the need for preheating the cooking environment (e.g. an oven) and directly targets the food's internal structure, heating it rapidly and evenly.

Stirring the food is advisable when using microwave ovens for a few reasons:

Ensures Even Heating: Microwaves heat food differently from conventional methods. They tend to heat the edges and surfaces of food more quickly, leaving the centre cooler. By periodically stirring the food, you ensure that the heat is distributed evenly, preventing overcooking of certain parts and promoting thorough heating throughout the food.

Prevents Overcooking: Microwave ovens heat food rapidly, and it's easy to overcook delicate foods if you're not careful. Stirring the food allows you to monitor its progress and prevent overcooking by allowing the heat to distribute more consistently throughout the food, rather than concentrating in one area and causing uneven cooking.

Improves Texture: Stirring can help improve the overall texture of the food being cooked in a microwave. Some microwave-cooked dishes tend to be unevenly cooked, leading to chewy or dry areas. Stirring helps to distribute heat and moisture more evenly, resulting in a better and more consistent texture in your food.

Breaks Up Clusters: Certain foods , such as ground meet, may clump together when cooked in a microwave. This can lead to uneven cooking as well. By stirring these types of foods, break up any clusters or lumps, allowing for more even heat penetration and cooking.