Microwaves

The super high frequency (SHF) and extremely high frequency(EHF) of microwaves come next up the frequency scale. Microwaves are waves which are typically short enough to employ tubular metal wave guides of reasonable diameter. Microwave energy is produced with klystron and magnetron tubes, and with solid state diodes such as Gunn and IMPATT devices. Microwaves are absorbed by molecules that have a dipole moment in liquids. In a microwave oven, this effect is used to heat food. Low-intensity microwave radiation is used in Wi-Fi, although this is at intensity levels unable to cause thermal heating.
Volumetric heating, as used by microwaves, transfer energy through the material electro-magnetically, not as a thermal heat flux. The benefit of this is a more uniform heating and reduced heating time; microwaves can heat material in less than 1% of the time of conventional heating methods.
When active, the average microwave oven is powerful enough to cause interference at close range with poorly shielded electromagnetic fields such as those found in mobile medical devices and cheap consumer electronics.