What is the passage mainly about?

How microwave energy heats food unevenly and why dishes may heat differently (The passage explains energy absorption by food, differences among dishes, and the turntable’s role.)

Why can a fairly dry food still become hot?

Fats and sugars can absorb some microwave energy too (The second paragraph says fats and sugars, not only water, can absorb some microwave energy.)

In this passage, “polar” describes a molecule that has

an uneven electrical charge across it (A changing electric field can turn a polar molecule because its electrical charge is unevenly arranged.)

What does the turntable do?

It moves food through stronger and weaker wave spots (The final paragraph says the turntable carries food through stronger and weaker spots.)

How a Microwave Heats Food: Level 2 Reading Comprehension Questions

A microwave oven does not heat every material in the same way. Its magnetron produces electromagnetic waves. Inside food, the changing electric field makes polar molecules, especially water molecules, turn back and forth. Moving ions also respond. Their motion transfers energy through the food and produces heat.

Water is important, but it is not the only part of food that absorbs microwave energy. Fats and sugars can absorb some too. That is why a fairly dry food may still become hot. The amount of heating depends on the food, its shape, and how long it is exposed.

Many microwave-safe glass or ceramic plates absorb less energy than the food. Such a plate may stay cooler at first, then warm as heat moves into it from the meal. Some dishes absorb more energy and become hot on their own, so the material and safety label matter.

Waves overlap inside the oven, creating stronger and weaker spots. A turntable moves food through those spots. It cannot guarantee perfectly even cooking, which is why stirring and checking temperature can still be important.

Comprehension questions