Consumer ovens work around a nominal 2.45 gigahertz (GHz)—a wavelength of in the 2.4 GHz to 2.5 GHz ISM band—while large industrial/commercial ovens often use 915 megahertz (MHz)—. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a partial positive charge at one end and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. Rotating molecules hit other molecules and put them into motion, thus dispersing energy.