Compared with conventional oven cooking, the typical time required for microwave cooking is

Introduction / Context:
Microwave ovens heat food primarily by exciting polar molecules (notably water) with electromagnetic energy at around 2.45 GHz. Because energy deposition occurs volumetrically (though still limited by penetration depth and standing-wave patterns), cooking is faster than in conventional ovens that rely on surface heating and conduction.

Given Data / Assumptions:

• Typical home microwave frequency: about 2.45 GHz.
• Comparable dish, mass, and desired doneness.
• Proper container and microwave-safe materials used.

Concept / Approach:

Conventional ovens heat mainly by hot air convection and thermal radiation, producing slower internal heating since heat must conduct inward from the surface. Microwaves deposit energy deeper inside the food (penetration depth depends on composition), shortening the time to reach target internal temperatures.

Step-by-Step Solution:

Verification / Alternative check:

Recipe comparisons and appliance manuals commonly show substantial time reductions (e.g., 25–35%) for reheating and many cooking tasks, subject to mass, geometry, and water content.

Why Other Options Are Wrong:

• About half: Underestimates typical speed-up.
• About the same: Ignores volumetric heating advantage.
• About one-tenth: Overly optimistic; rare outside thin or small items.
• Slightly longer: Opposite of observed practice.

Common Pitfalls:

Expecting uniformity without stirring/turning; disregarding container effects and cold spots; assuming all foods scale identically.

Final Answer:

about one-fourth