We have microwaves. Microwave ovens convert electricity into microwaves, specifically waves that resonate with water to make it hotter, thus heating my pizza in 3 minutes without disintegrating the plate it rests on until I devour it.
We basically shoot waves at something at a certain frequency, and it gets hotter. I regularly burn my mouth on pizza because I don't want to wait to eat it.
Are there wave-forms that could uniformly cool the water molecules in a pizza? Because then we could have microwaves that heat something to a certain temperature, or even follow recipes for heating and cooling to get those extra flavors and textures. Can interference be used to slow and cool down a molecule, or what is the mechanism by which microwaves heat water?
Can I save my mouth from being burnt by pizza?
I've tried waiting, which works, but I'm impatient.