The Ability of Microwave Ovens to Cook Food Depends Partly

The ability of microwave ovens to cook food depends partly upon the fact that microwaves

A) are absorbed quickly by water molecules, which does nothing to heat food.
B) are absorbed quickly by water molecules, which generates heat.
C) are reflected by the interior of an oven, which causes heat to be generated in the oven wall.
D) tend to be absorbed in dry air and thus heat the whole oven and its contents.
E) are scattered by water molecules, which helps heat the glass door of the oven.