Microwave ovens have been around for years. They are popular in most homes for quick heating or defrosting, popping popcorn, and cooking microwaveable meals of all kinds. Although microwaves are a common site in kitchens, they still have drawbacks and limitations when it comes to the types of food they cook well.
The main drawbacks of a microwave oven are that it tends to dry out food and make it tough and unable to brown or crisp it. Microwaves actually cook by turning the water in food into steam, and that steam then heats the food. Contrary to popular belief, microwaves cook from the outside in. Microwave energy heats the water in the food to create steam on the outside of the food. If you cook the food long enough, the heat eventually reaches the inside of the food to warm it up as well. The problem, of course, is that you have to overcook the outside to get the inside to heat up. This can have a tendency to dry out food and make cooked food less flavorful.
A basic microwave is also limited in that it can only deliver the highest power to cook food. In other words, when it’s cooking, it’s always on high. That means that even though you have 10 power settings on your microwave, the microwave can only turn on and off during the cook cycle to simulate using less energy. When it is on, it is producing its maximum power.
Newer microwaves have been equipped with inverter technology that can actually produce lower power depending on the power setting you choose. Inverter technology has really opened up the types of food that can be successfully cooked in a microwave to include even more delicate foods. When cooked in an inverter microwave, food does not cook as much on the outside and retains a better appearance and texture. Even with microwave advances to use inverter technology, the limitation of browning and crisping still exists.
Enter the convection microwave. A convection microwave adds a heating element and fan that allows you to brown and crisp food while in the microwave. It is truly the best of both worlds and has opened up microwaving to almost every food. Plus, because you’re adding extra heat, the combination of microwave and convection cooking further reduces cooking time.
Typically you wouldn’t think of trying to bake or roast in a microwave oven. Convection microwaves can bake cakes and other baked goods. They can also roast food in a similar way to a traditional oven.
Convection microwaves give you the fast cooking of a microwave with the golden, crispy, fully cooked results of a regular oven.
One drawback of convection microwaves compared to traditional microwaves is their price. It’s true that prices have come down over the years, but you’ll still pay more for a convection microwave than a regular one.
The combination of microwave cooking and convection heat may be just what you’ve been looking for in a modern cooking solution.