Microwaves became coarse kitchen appliances in Western countries in the late 1970s. A microwave oven passes (non-ionizing) microwave radiation through food by absorption of vigor in the water, fats and sugar contained within the food. Today, microwaves are often opinion of as a 'must have', and a multi-billion dollar food manufactures has evolved catering especially to the microwave cook, from microwave popcorn to full scale microwave dinners.
With microwaves, as with all appliances, it helps to know a minute about them in order to arrive at the microwave that best suits you. The first place to start is with the wattage. The lower the wattage, the longer it takes your food to heat up.
Microwave Oven
Microwaves start at around 500 watts. The higher up the wattage scale you go, the faster your food will cook. 800 watts is proficient for most needs, but top end microwaves of 1200 watts deliver a quicker cooking, heating, and defrosting time and are much more likely to cook within the times recommended by the food manufacturer.
Always remember microwaves take up space. Despite advances in micro technology to make the components smaller, unless you go the plastic box route, it is still likely you will want to be able to place a evening meal plate or a casserole dish inside. With widths of in the middle of 18 and 24 inches, heights in the middle of 10 and 13 inches, and depths from 14 to 19 inches, do you have the worktop space to conveniently adapt one?
Will you need a turntable or carousel? Without it you will have to stop the microwave often to rotate your dishes of food. If on the other hand, you are simply re-heating pre-cooked microwave food, most of these settings will be superfluous and you can save money on a economy model.
Armed with these facts you can arrive at the excellent microwave to suit the way you like to cook.
Mastering Microwaves
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