P
This has bothered me for years: why the heck does tomato soup take so long to microwave?
In my microwave I can get a cup of coffee good and hot in around 2 minutes. I can heat ravioli up in about 2:20, and by that point the outer edges will be too hot to eat.
Tomato soup is a completely different matter. It takes about 5 minutes, at least, and once I take it out it cools so rapidly that I have to microwave it AGAIN after I've put crackers in.
Does anyone have any idea why Microwaves are so terrible at heating up tomato soup? There has to be some kind of quantum mechanics reason for it. I know microwaves are attuned to hit water molecules, but tomato soup is almost entirely water so it should boil just as quickly as my coffee I'd think.
In my microwave I can get a cup of coffee good and hot in around 2 minutes. I can heat ravioli up in about 2:20, and by that point the outer edges will be too hot to eat.
Tomato soup is a completely different matter. It takes about 5 minutes, at least, and once I take it out it cools so rapidly that I have to microwave it AGAIN after I've put crackers in.
Does anyone have any idea why Microwaves are so terrible at heating up tomato soup? There has to be some kind of quantum mechanics reason for it. I know microwaves are attuned to hit water molecules, but tomato soup is almost entirely water so it should boil just as quickly as my coffee I'd think.