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Why do microwaves cook food so much faster than ovens do?

You might love charred, broiled sirloin; crisp, oven-roasted veggies; or flaky, baked salmon, all of which generally require an oven. But when you are in a hurry or famished, you may turn to a faster cooking method, the hallmark of culinary convenience: the microwave. 

The microwave has made it possible to nourish ourselves with cooked food in a matter of seconds. But how, exactly, does it work so much quicker than an oven?