Burns associated with the use of microwave ovens

This article reviews published reports of conventional and radiation burns associated with the use of microwave ovens. Conventional food burns can result from the ingestion of microwave heated food because consumers may overlook the differential temperature gradients within foods and between the food and the container. There are reports of accidental radiation injury associated with the use of microwave ovens, but they are difficult to evaluate because these reports lack definitive clinical data and verification of the actual radiation exposures. Only one study has provided useful insight into the clinical features of microwave radiation burns compared to conventional burns.