Microwave ovens provide a healthy method of cooking and heating up food. For instance, microwaves prevent from vitamin loss and maintain food values through cooking process.
Thus, by boiling water for an extremely short time, it promoted vitamin retention, particularly vitamin C, maintaining fool propertied unaltered.
Cooking with a microwave is totally safe for food, and ever preferable due to the possibility of placing frozen products straight into the microwave, minimizing manipulation in this critical phase. Once unfrozen inside the microwave, the cooking process continues using the rest of the functions.
Microwave main advantages are time saving and use-friendliness.
Time saving can reach up to ¾ of traditional cooking time. Traditional ovens make heat penetrate slowly towards food core. Throughout this process, a great amount of energy is transferred to air, oven components and recipients wasting resources and increasing energy usage unnecessarily.
Microwave ovens generate heat inside food, warming up from inside to outside. Energy loss is therefore null because air, inner cavity and recipient receive no heat.
Extra quick defrosting significantly reduces bacteria development risk and keeps full nutritive values thanks to cooking time reduction.
Moreover, microwaves have another key advantage as they are extremely simple to clean.