Editing Microwave oven (section)

=== High temperatures ===
==== Closed containers ====
Closed containers, such as [[egg (food)|egg]]s, can explode when heated in a microwave oven due to the increased pressure from [[steam]]. Intact fresh egg yolks outside the shell also explode as a result of superheating. Insulating plastic foams of all types generally contain closed air pockets, and are generally not recommended for use in a microwave oven, as the air pockets explode and the foam (which can be toxic if consumed) may melt. Not all plastics are microwave-safe, and some plastics absorb microwaves to the point that they may become dangerously hot.<ref>{{Cite web |date=January 17, 2024 |title=Microwave safe plastics - How safe are they? {{!}} CAG |url=https://www.cag.org.in/blogs/microwave-safe-plastics-how-safe-are-they |access-date=May 29, 2024 |website=www.cag.org.in |language=en}}</ref>

==== Fires ====
[[File:Burnt popcorn from a microwave.jpg|thumb|Charred popcorn burnt by leaving the microwave oven on too long]]
Products that are heated for too long  can catch fire. Though this is inherent to any form of cooking, the rapid cooking and unattended nature of the use of microwave ovens results in additional hazard.

==== Superheating ====
In rare cases, water and other [[wiktionary:homogeneous|homogeneous]] liquids can [[superheating|superheat]]<ref>{{cite web |author=Mike P. |author2=Alcir Grohmann |author3=Darin Wagner |author4=Richard E. Barrans Jr |author5=Vince Calder |year=2001–2002 |title=Superheated Water |url=http://www.newton.dep.anl.gov/askasci/chem00/chem00636.htm |archive-url=https://web.archive.org/web/20090322201613/http://newton.dep.anl.gov/askasci/chem00/chem00636.htm |archive-date=March 22, 2009 |access-date=March 28, 2009 |work=[[NEWTON Ask-A-Scientist]] |publisher=[[Argonne National Laboratory]]}} (from the U.S. Dept. of Energy "Ask A Scientist" series's "Chemistry Archive" 2001315)</ref><ref>{{cite web |title=Superheating and microwave ovens |url=http://www.phys.unsw.edu.au/~jw/superheating.html |access-date=October 25, 2010 |work=School of Physics |publisher=[[University of New South Wales]]}}</ref> when heated in a microwave oven in a container with a smooth surface. That is, the liquid reaches a temperature slightly above its normal boiling point without bubbles of vapour forming inside the liquid. The boiling process can start [[steam explosion|explosively]] when the liquid is disturbed, such as when the user takes hold of the container to remove it from the oven or while adding solid ingredients such as powdered creamer or sugar. This can result in spontaneous boiling ([[nucleation]]) which may be violent enough to eject the boiling liquid from the container and cause severe [[scalding]].<ref>{{cite web |last=Beaty |first=William J. |title=High Voltage in your Kitchen: Unwise Microwave Oven Experiments |url=http://amasci.com/weird/microwave/voltage3.html#dirt |access-date=January 21, 2006 |publisher=Amasci.com}}</ref>