I'm speaking from a practical cooking perspective, not a technical physics perspective. The radiation from flames or the sun affects food very differently than

I'm speaking from a practical cooking perspective, not a technical physics perspective. The radiation from flames or the sun affects food very differently than microwaves do. For the same reason, I probably messed up other physics technicalities. It would have been nice if I added a caveat I guess, but so it goes. My mental model may be simpler than the truth, but it's a lot better for achieving practical results in the kitchen than nothing than "microwaves heat stuff up fast", which is what I had before and is a really shit model that fails to explain most of their odd behavior.