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On 23 Oct 2003 01:32:08 -0700, (Carnivore269)
wrote:

>Ok, I'll buy that, but why do the centers cook faster? They really
>do...

They're damper than the edges.

>If the microwaves can penetrate that small of an object that quickly,
>why does the peep not toast evenly across the entire marshmallow if
>microwaves don't cook from the inside out?

Again, the amount of moisture and how it's distributed in the
substance.
>
>Not trying to be argumentative, really I'm not. I'd really like to
>understand more about microwave cooking and it's physics as that would
>make it easier to use it.

http://home.howstuffworks.com/microwave.htm