What characteristic is associated with micorwaves used for cooking?

Microwaves are a type of electromagnetic radiation that falls within a specific frequency range. The characteristic that is most associated with microwaves used in cooking is their ability to be absorbed by water molecules. When microwaves penetrate food, they excite the water molecules, causing them to vibrate and generate heat through friction. This process effectively cooks the food from the inside out, making microwaves highly efficient for heating and cooking.

The other choices do not accurately reflect the properties of microwaves in cooking. Microwaves are not visible to the human eye, do not create light when absorbed, and are primarily used for heating rather than imaging. Thus, the absorption of microwaves by water and the resultant heating effect is key to their function in microwave ovens.