Radio frequency heating is a dielectric heating method that uses electromagnetic energy in the radio frequency band to heat foods rapidly and evenly from within. Like microwave cooking, which works on the same physical principle at higher frequencies, it excites water molecules and ions throughout the product, so thick or dense foods heat far faster than by conduction from the surface. Industrial uses include post-baking drying of biscuits, tempering frozen meat blocks, pasteurising packaged foods, and disinfesting grain. Because heating is volumetric, it avoids the scorched outside and cold centre of conventional ovens. Equipment design must ensure field uniformity so no cold spots survive, and operators need shielding and safety controls around the high-power generators.