Which electromagnetic radiation(s) is/are used to cook food?

Electromagnetic radiation is widely utilized in food processing through both infrared and microwave spectrums. Microwave radiation (300 MHz to 300 GHz) cooks food primarily through dielectric heating, where water molecules oscillate in response to high-frequency electromagnetic fields, generating heat internally [4]. Conversely, infrared radiation (IR) transfers energy to food by causing intermolecular vibrations [1]. While microwaves provide volumetric heating that penetrates the food, infrared radiation typically heats the surface, making it ideal for grilling, searing, and browning [2]. Modern food technology often combines both microwave and infrared heating to increase energy throughput, ensuring food is cooked quickly while maintaining sensory quality. While other forms of radiation like gamma rays (from Cobalt-60) are used for food irradiation to eliminate microorganisms, this is a 'cold process' and not a method used for 'cooking' in the traditional thermal sense.

Sources

1. [4] Indian Economy, Nitin Singhania .(ed 2nd 2021-22) > Chapter 13: Food Processing Industry in India > FOOD IRRADIATION > p. 410
2. [1] https://www.sciencedirect.com/topics/food-science/infrared-heating
3. [2] https://pmc.ncbi.nlm.nih.gov/articles/PMC6891297/