1. The science behind microwaves.

Dielectric heating is how microwaves work. “This is accomplished by using microwave radiation to heat water and other polarized molecules within the food.” [wiki]

2. The solution is to use containers/dishes that are made from non-dielectric material.

Ah, but most non-dielectric materials are metals! Which explode the microwave.

Thus the answer is not in how the microwave heats but how the material retains microwaves. Materials that retains/absorbs microwaves should not be used except for that intended effect. (Some microwave pies use this to get a crispier crust and a perfectly cooked inside.)

This becomes trickier in my search for what is and what is not a microwave safe material- in our meaning: it doesn’t absorb/retain the microwaves and only the food gets cooked. Many sites suggest doing a trial by error and figuring it out ourselves. But microwaves were invented in the 1940s. Surely there must be a list or grid of materials showing what is and what is not reasonable! (the hunt continues).

Use a pot, as I did once before learning the valuable lesson. Thank you, to my big sister, who was babysitting me but was instead playing Duck Hunt and not at all supervising my cooking activities.

I’m pretty sure it’d be very difficult to keep the dish cool while the food is being heated up, since, you know, heat flows from hot things to colder things.

Click to play this video.

Genius idea, and good question.

“It heats the food but not the dish!”