[bsder]

> Microwaves also affect other polar molecules and ions in food, not just water.

So why does sugar seem to heat so preferentially?

I always found that microwaving any dish with a "syrup" made it the temperature of hot lava while the rest of the dish was still cold.

[firesteelrain]

Microwaves seem to prefer syrupy foods because syrup typically has a high sugar and water content. Both sugar and water molecules are efficient at absorbing microwave energy, so they heat up quickly. This is why syrupy parts of a dish often get much hotter than other parts when microwaved.

[djmips]

Is that you GPT?

[firesteelrain]

Huh?

[numpad0]

Isn't that because sugar syrups don't boil and get temperature capped at 100C?