Any form of cooking will destroy some nutrients in food, but the key variables are how much water is used in the cooking, how long the food is cooked, and at what temperature. Nutrients are primarily lost by leaching into cooking water, which tends to make microwave cooking healthier, given the shorter cooking times it requires. Like other heating methods, microwaving converts vitamin B12 from an active to inactive form; the amount of conversion depends on the temperature reached, as well as the cooking time. Boiled food reaches a maximum of 100 °C (212 °F) (the boiling point of water), whereas microwaved food can get locally hotter than this, leading to faster breakdown of vitamin B12. The higher rate of loss is partially offset by the shorter cooking times required.
Though some reviewers found the dial control on this Panasonic microwave “odd” at first, many others think it’s more convenient and easier to use than a keypad. “If you haven’t used a microwave with a simple dial to control the time, try one, you’ll never go back,” raves one reviewer. “The controls are super simple (because of the dial!).” And dozens of reviewers agree that this microwave does its job exceptionally. “This is the best microwave I have owned,” a satisfied customer says. “It feels like this microwave is more responsive to my food and not just zapping it. The lighting on the inside makes it a little harder to see the contents inside, but really, except to assure that something is spilling over the side of the container, it isn’t necessary to see through the door. It has many, many presets for both frozen, reheat, milk, coffee, almost everything that put into a microwave.”
Japan's Sharp Corporation began manufacturing microwave ovens in 1961. Between 1964 and 1966, Sharp introduced the first microwave oven with a turntable, a feature that promotes convenient even heating of food. In 1965, Raytheon acquired Amana. In 1967, they introduced the first popular home model, the countertop Radarange, at a price of US$495 ($4,000 in 2018 dollars).
When shopping for the right model, consider the size, price, and type (countertop or over-the-range), depending on your kitchen space. Over-the-range microwaves are usually mounted over your stovetop, and they have a light and ventilation underneath. Depending on the model, you can also have the countertop or over-the-range microwave built into your kitchen setup. The options are limitless, fam.
If you’re worried about standing too close to your microwave and absorbing radiation, don’t be. The level of radiation in microwave ovens is very low, and must comply with strict regulations put in place by the FDA. You can read a detailed explanation in this article from The New York Times (parent company of Wirecutter). And no, for the most part, the radiation in microwaves won’t destroy the nutrients in your food.
Microwave ovens produce heat directly within the food, but despite the common misconception that microwaved food cooks from the inside out, 2.45 GHz microwaves can only penetrate approximately 1 centimeter (0.39 in) into most foods. The inside portions of thicker foods are mainly heated by heat conducted from the outer 1 centimeter (0.39 in).
We looked for small microwaves around 0.5 cubic foot and midrange models between 0.9 and 1.6 cubic foot. Unless you really need a turntable big enough to spin a 13-by-9-inch casserole dish or two small plates, we found that models over 1.6 cubic foot had too big a footprint for most spaces. Most people use microwaves for reheating leftovers, so there’s no reason to have an oven cavity that’s large enough to fit a 20-pound turkey. That said, you’ll want to measure the diameter of your dinner plates before getting a microwave to be sure they’ll fit.
There are three main styles of microwaves, and they’re distinguished predominantly by where and how they’re installed. First, there are your standard countertop microwaves, which simply sit on the kitchen counter and are plugged into an electrical outlet. This style is often the least expensive and works best for anyone who lives in a rented home, as they can be moved easily. Countertop microwaves are also a good option if you don’t want to remodel your kitchen to accommodate a built-in style.
A great microwave oven can cook food and heat food. Think: Not just popcorn and leftovers, but steamed veggies, like spaghetti squash, “baked” potatoes, and crispy bacon that’ll rival the cooking results you get from your range — not to mention it’ll do it two to five times faster. Plus, once you learn how to poach eggs in the microwave, you might also finally stop trying to learn how to the old-fashioned way.
In 1945, the heating effect of a high-power microwave beam was accidentally discovered by Percy Spencer, an American self-taught engineer from Howland, Maine. Employed by Raytheon at the time, he noticed that microwaves from an active radar set he was working on started to melt a chocolate bar he had in his pocket. The first food deliberately cooked with Spencer's microwave was popcorn, and the second was an egg, which exploded in the face of one of the experimenters. To verify his finding, Spencer created a high density electromagnetic field by feeding microwave power from a magnetron into a metal box from which it had no way to escape. When food was placed in the box with the microwave energy, the temperature of the food rose rapidly. On 8 October 1945, Raytheon filed a United States patent application for Spencer's microwave cooking process, and an oven that heated food using microwave energy from a magnetron was soon placed in a Boston restaurant for testing.