Identify and control the process temperature changes and homogeneous distribution in a heating or cooking process is particularly important in the final quality of the product. Therefore, solving equations and finding identical and homogeneous temperature distribution that can accurately predict these changes, contributed greatly to this issue. In previous research solving equations and factors of food is thoroughly investigated. Factors that affect how the heat transfer is achieved for various foodstuffs. In the design of household microwave ovens geometry not considered to more homogeneous and faster increase distribution of temperature food. In this study. In addition to predict temperature distribution in various foods in household microwave studied geometry suitable for the microwave heated combined with direct heat transfer is investigated. In the present work, according to the need and the lack of analytical solution of equations, finite element method has been used for discretize equations, which Comsol commercial software is used. Simulation Microwave ovens for two and three-dimensional geometry simulation was conducted, comparing the results of two and three-dimensional geometry was observed that the two-dimensional model results are totally unacceptable. In a three-dimensional model results compared with experimental data and good agreement is observed for numerical and experimental, the maximum error of 5 percent was observed. By comparing the different modes of grid, grid size of a quarter wave amplitude results were independent of the grid. According to internal generation of heating food in microwave. Convection heat transfer from food did not has any effect on calculation. The average maximum temperature in addition to reducing cooking time also creates a favorable quality. In addition to reducing cooking time, homogeneous temperature is important for avoiding raw food in cooking. Entrance area of electromagnetic waves in different conditions compared and it was observed that when the width of the inlet microwave is equal to the dielectric object, maximum average temperature of the object is created. With increasing area of opening more than size of dielectric body, temperature distribution will be more heterogeneous. But in the case of a dielectric body height, if the height of the inlet was equal with the dielectric body heigh, the most homogeneous temperature is created which is also the desired mode. In microwave cooking it was shown that in higher temperature, imaginary part of dielectric property will increse and it means dielectric material lose more waves and got warmer. For having more efficency in microwave heating, microwave can be used in combined with heat system. In this study, combination microwave cooking and direct heat transfer has taken place. In this case part of the dielectric body has a higher temperature compare to the whole object at the beginning of cooking. The maximum temperature in microwave cooking and combined mode were the same, but the average temperature distribution at each time step in combined cooking was more than microwave cooking. Baking with more homogeneous temperature distribution is desirable. Keywords: Microwave, Dielectric properties, Microwave cooking