In article >, Frogleg
> wrote:

> 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.


I suspect that moisture distribution is the main factor. However, perhaps
the fact that the outside is exposed to relatively cool air, and the
inside tends to hold the heat, might be another factor.



> >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


The above link mentions the "inside out" concept, and explains why people
say that.

--
Dan Abel
Sonoma State University
AIS