Why do microwave ovens heat food, but tend not to heat the dish the food is on?

A. Only certain molecules, such as water, can absorb microwaves.

B. The dish is positioned lower than the food.

C. Water molecules, which are in food, can't absorb microwaves.

Option A

Explanation:

Microwaves are so fast and effective in light of the fact that they channel heat energy legitimately. Molecules of water vibrate when they assimilate microwave energy, and the rubbing between the particles brings about warming which prepares the food. Microwaves don't legitimately warm food compartments which are intended for microwave cooking. These materials generally get warm just from being in contact with the hot nourishment. A microwave prepares food in light of the fact that the water atoms inside it assimilate the microwave radiation and in this manner heat up and heat the encompassing nourishment.