The type of electromagnetic radiation used in microwave ovens is microwave radiation. These microwaves typically operate at a frequency of around 2.45 GHz, which is ideal for causing water molecules in food to vibrate. This vibration produces heat, which cooks the food efficiently. Microwave ovens offer a quick and convenient cooking method, though they primarily heat food by exciting water molecules, rather than applying direct heat. Understanding microwave radiation’s interaction with matter is crucial in physics and engineering, as it influences design and safety standards for these appliances.