Use the text to compare and contrast microwave ovens and conventional ovens.
Walk into any American kitchen, and you'll most likely find two appliances for cooking: a microwave oven and a conventional oven. Both appliances are useful, but they cook food in different ways. A microwave oven uses short waves of energy that specifically affect the water molecules in food. Microwaves make the water molecules vibrate, creating thermal energy, or heat, which quickly cooks the food from within. In contrast, conventional ovens heat the air surrounding the food, which cooks the food more slowly. Though microwaves are great for immediately heating food, sometimes rapid heating isn't appropriate. Baking bread, for example, requires slow heating in a conventional oven so the dough has time to rise.
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