Microwave heating mainly works through the high-frequency vibration of water molecules. When heating foods with low moisture and high fat content, each part of the food quickly heats up and is prone to burning, producing harmful substances like benzopyrene, heterocyclic amines, and acrylamide, while also posing a risk of toxic explosions.
Water
A microwave should not be used to boil water, especially pure water. The microwave heats all the water at once without creating convection, simply increasing the temperature. Even when the water reaches 100 degrees, it will not boil. Water that exceeds 100 degrees without boiling is called "superheated water," which is extremely unstable. A slight disturbance can cause sudden boiling and may lead to burns.
Dried Chili Peppers