Microwaves seem to prefer syrupy foods because syrup typically has a high sugar and water content. Both sugar and water molecules are efficient at absorbing mic

Microwaves seem to prefer syrupy foods because syrup typically has a high sugar and water content. Both sugar and water molecules are efficient at absorbing microwave energy, so they heat up quickly. This is why syrupy parts of a dish often get much hotter than other parts when microwaved.