Decades ago, it was unheard of: fully cooking a meal and sitting down to eat in less than five minutes. Today, it’s a normal part of daily life, thanks to the microwave oven.
Microwave ovens were introduced in the U.S. in the late 1960s, with about 1 percent of the population owning one in 1971. By 1986, roughly 25% of American households had one, and it’s estimated that now they’re a standard fixture in about 90% of our kitchens now.
Microwave ovens use microwaves, or high-frequency electromagnetic waves, to cook food. The waves (produced inside the oven by an electron tube called a magnetron) cause water molecules in food to vibrate. As a result, heat is generated, and the food is warmed. Microwave ovens do not cook food from the inside-out, but rather outer layers are heated and insides are cooked by the heat.
Because microwave energy is converted to heat inside food, the food is not “radioactive” or “contaminated,” as some might believe. Microwave ovens are sealed to prevent radiation leakage, and the U.S. Food and Drug Administration (FDA) enforces rules to ensure emissions don’t pose a hazard to public health. (If you suspect a problem with your microwave oven’s safety seal, you can purchase a radiation leakage detector to determine whether or not your unit has a leak.)
There are some concerns, however, about chemicals from plastic or paper containers leaching into food as it’s cooked. It’s recommended that only glass or ceramic containers are used””and never plastic wrap or foam trays, which are not heat stable at high temperatures.
In terms of nutritional content, there’s little difference between microwaved foods and those that are conventionally cooked. In fact, microwaved foods may actually have better nutrient content because cooking time is reduced and less water is used.
Here are a few tips on microwave oven safety from the FDA:
“¢ Follow the manufacturer’s instruction manual for recommended operating procedures and safety precautions for your oven model.
“¢ Don’t operate an oven if the door does not close firmly or is bent, warped, or otherwise damaged.
“¢ Never operate an oven if you have reason to believe it will continue to operate with the door open.
“¢ As an added safety precaution, don’t stand directly against an oven (and don’t allow children to do this) for long periods of time while it is operating.
“¢ Users should not heat water or liquids in the microwave oven for excessive amounts of time.