We&#x27;re getting beyond my depth here, but a few things occur to me.  First, I know microwaves `work&#x27;; the optimal frequency at which water exhibits the skin effect is about 10GHz, so at 2.45GHz the energy from a microwave oven penetrates meat effectively instead of only frying the surface, as one would expect if the skin effect dominated.  Also, I suspect the skin effect could actually cause internal burns; an internal organ that exhibits a strong skin effect at some frequency will cause localized heating on its surface, burning tissue internally.