Microwave ovens and 6 things you should know

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Since the introduction of home microwave ovens in the late sixties they have become a staple in almost every home around the world. Lauded for their convenience, and their ability to dramatically reduce cooking times, they have also been criticised for destroying nutrients in food. Luckily this fear has been revealed by studies to be unfounded, and in fact in many cases microwaves actually retain nutrients better than conventional cooking methods.

It's misconceptions like this that have inspired today's article, as we look at 6 things you didn't know about microwave ovens. Despite their prevalence and practicality, the controversy surrounding them means that people are sometimes reluctant to include one in their kitchen, but today we'll show you how when used right they are an indispensable tool that will save you time, effort, and space in the most important room of the house.

1. How they work

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The original microwave was invented soon after World War II, making use of radar technology to expose food to microwave radiation. This radiation induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating, and because this molecular excitation is relatively uniform it heats food much faster and more efficiently than traditional cooking methods. The original microwaves were far too big for home use, and it wasn't until the sixties that a design was created that was small and cheap enough to become the kitchen staple they now are.

2. Metal in the microwave

It's important to use microwaves according to the instructions, but one hazard everyone is aware of is the danger of putting metal objects into the oven. Any metal or conductive object placed into the microwave will act as an antenna to some degree, resulting in an electric current, and pointed metal objects like forks or crumpled aluminium foil will create sparks that if left unchecked can quickly lead to fire. There are however lots of microwave safe materials on the market, even types of foil, but if you're not completely certain it's best to err on the side of caution.

3. How safe is microwaved food?

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We've all heard that microwaving food kills off nutrients, and that exposure to the microwave radiation is a huge health risk. Stories like this will follow any kind of new technology, especially one as astounding and complex as the microwave, but studies have since shown that these fears have no basis, and in many instances microwaving is actually the healthier option. 

Most nutrient loss in cooking happens when nutrients leach into cooking water, and so the quick cooking time of a microwave actually retains more of the good stuff in your food. For example spinach retains nearly all its folate when cooked in a microwave; in comparison, it loses about 77% when boiled. Microwaves also reduce the amount of carcinogens created by burning or charring food on the stove, and combined with the fact that they are designed to contain radiation, they are far from the cancer risk they are made out to be.

4. Microwave safe materials

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As we said earlier you're best to avoid metal containers in the microwave, but there are plenty of other options available. Ceramic, porcelain, and other earthenware bowls and plates will heat quickly in the microwave, just be careful; their high moisture content means they will be extremely hot when you remove them so don't forget to wear gloves! There are also plenty of glass and plastic containers designed specifically with microwaves in mind, just look for the microwave safe sign on the bottom.

5. How to avoid overheating

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To ensure sufficient ventilation, the back of the oven should be at least 10 cm away from the wall, the side of the microwave at least 5 cm from the wall, and the distance from the top should be at least 20 cm. It's also best not to put microwaves in cupboards, but if you do make sure you leave the cupboard door open when you use it. Like any electrical appliance the main thing is to keep the microwave in a cool, dry place, and not to leave it on for too long without observation.

6. Cleaning and maintenance

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If you do leave the microwave on too long by accident, you might find the food inside explodes, creating a huge mess. While you can give it a wipe with traditional cleaning products, there's a far easier, safer, and more cost effective way to clean your microwave. Simply put equal parts vinegar and water in a microwave safe bowl along with a couple of drops of lemon oil to mask the smell, and a toothpick to prevent the water boiling over. Turn the microwave on for around ten minutes, allowing the steam to fill chamber, then safely remove the bowl, and use the mixture to wipe down the inside; you'll find grease and grime don't stand a chance!

Convinced yet? If you haven't got a microwave in your life, now you know what you're missing out on! For more great kitchen tips, check out these fantastically compact designs!

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