Dielectric Properties. The type of food or a substance microwaved determines how much energy is absorbed, gives detail.

The type of food or a substance microwaved determines how much energy is absorbed and is known as the dielectric properties, otherwise known as the 'loss factor'.

For example, most liquids are good absorbers of microwave energy. 'Low loss' substances (those that do not absorb so much microwave energy) include foods that do not contain a large amount of water or containers.

The food cooked and the material of the container all influence the even heating of food in a microwave. It is important for this reason to use the right container material, to arrange the food correctly and to ensure the food is manipulated where needed.