Cooking with microwave energy, is different from the conventional cooking. Microwaves are a form of high frequency electromagnetic waves which penetrate the food and execute the molecules inside, to vibrate at high speed. This causes friction and heat is produced thereby cooking the food very fast. The vitamins, the natural aroma and juices are retained, which invariably tends to get lost in conventional cooking. As the food is cooked in its own juices, very little oil or fat is used in cooking.