Share
Related Topics
Tagged As
As everyone knows, microwave ovens can dramatically shorten cooking times. So, it’s not surprising that, in the several decades since their introduction to consumers, their use has increased to the point that it’s a rare household without one. However, there are potential drawbacks and concerns associated with microwave ovens.
How Microwave Ovens Work
Many healthy persons cook with microwaves because they can heat up prepackaged microwave dinners, reheat leftovers, make hot water quickly for coffee, and pop popcorn without oil, but these people still use their electric or gas oven for other types of cooking. On the other hand, some sensitive persons who find that they simply can’t tolerate their regular stove turn to microwave ovens as their main (sometimes only) method of cooking. Interestingly, few people actually know how microwave ovens work.
We do not strictly control Google ad content. If you believe any Google ad is inappropriate, please email us directly here.
How does microwave radiation (radar) actually cook? It seems that radar is powerful enough to pass through paper, glass, and china quite easily. However, it has more difficulty passing through liquids, including the microscopic liquid molecules present within most foods. In fact, the radar waves becomes trapped in the liquid, and this causes the liquid’s molecules to energize and vibrate rapidly. As vibrating liquid molecules collide with each other, they create friction. Interestingly, it’s the heat produced by this friction that actually cooks the food. Because microwave ovens create internal friction almost immediately, they don’t require preheating or lengthy cooking times. Conventional ovens, on the other hand, slowly heat foods from the outside surface inward.
Unfortunately, complex foods (which may have areas of high moisture content, as well as areas of lower moisture content) or fairly dry foods, don’t often cook particularly well in microwave ovens. In addition, browning is not possible unless special devices and/or sprinkled substances are used. Therefore, some foods heated in a microwave oven can have a less-attractive appearance, blander taste, and they may be less thoroughly cooked, than if they had been prepared in a regular electric or gas oven.
Microwave Oven Concerns
From a health standpoint, be aware that many microwave ovens can sooner or later emit potentially harmful microwave radiation (radar) into the kitchen. This can happen as a result of slamming the oven’s door, simple wear and tear, manufacturing defects, or because of a build up of food particles around the door seals.
Currently, the U.S. Bureau of Radiological Health has set a permissible leakage level of 5 milliwatts per each square centimeter of surface area (which is the same as saying 5 mW/cm2) at a distance of 5 centimeters from the oven’s surface. While there is apparently no direct correlation between using microwave ovens and ill health yet documented, there are concerns that further research should address. For example, microwave exposure from sources other than microwave ovens (like radar installations) has led to certain health problems including cataracts and perhaps even cancer.
If you’re in the market to purchase a microwave oven, it would be wise to choose a sturdily constructed model with a tight-sealing door. Before purchasing a unit, you might want to check the current consumer guides in magazines or on the Internet for the models with the highest safety ratings.
When your microwave oven is operating at home, some experts recommend that you stand at least three feet away from it as a safety measure. This is because microwave levels drop off quickly just a short distance from their source.
As many people are aware, the cookware you use in a microwave oven is also important. When possible, use cookware made of glass or ceramic, rather than plastic, because those materials are more stable when subjected to cooking temperatures. Heated plastic can give off bothersome odors and give a “plasticky” taste to the cooking food, and eating plastic-infused food which may include potentially harmful substances such as phthalates simply can’t be a good nutrition choice.
HHI Error Correction Policy
HHI is committed to accuracy of content and correcting information that is incomplete or inaccurate. With our broad scope of coverage of healthful indoor environments, and desire to rapidly publish info to benefit the community, mistakes are inevitable. HHI has established an error correction policy to welcome corrections or enhancements to our information. Please help us improve the quality of our content by contacting allen@healthyhouseinstitute.com with corrections or suggestions for improvement. Each contact will receive a respectful reply.
The Healthy House Institute (HHI), a for-profit educational LLC, provides the information on HealthyHouseInstitute.com as a free service to the public. The intent is to disseminate accurate, verified and science-based information on creating healthy home environments.
While an effort is made to ensure the quality of the content and credibility of sources listed on this site, HHI provides no warranty - expressed or implied - and assumes no legal liability for the accuracy, completeness, or usefulness of any information, product or process disclosed on or in conjunction with the site. The views and opinions of the authors or originators expressed herein do not necessarily state or reflect those of HHI: its principals, executives, Board members, advisors or affiliates.
