The type of electromagnetic radiation used for heating food in microwave ovens is microwave radiation. Microwaves generate heat through the agitation of water molecules within food, causing them to vibrate and produce thermal energy. This process efficiently cooks food without the need for conventional heating methods. Microwaves operate at a frequency range of about 300 MHz to 300 GHz. Understanding microwave radiation is essential in fields such as food science and cooking technology, as it has transformed food preparation and processing.