Why has the microwave not been improved?

[Rumpltzer]

Originally posted by: So

Originally posted by: Adul

Originally posted by: SagaLore
Just so you know, microwaving destroys all the nutritional value of whatever it is you're heating.

What we need is a new heating technology that doesn't use microwave energy.

is that really true?

Not even a little.

The fact that it's not true kind of kills it for me. It makes me want to use my microwave less.


I'm not really sure what the OP is complaining about. Microwave tech has improved since the "60s" (as he puts it). My cheap-ass mother still has and uses the giant microwaver that my parents bought in 1980 for $300 (keep in mind, inflation makes that even more today). It's an enormous monster with no carousel, and it takes 6 minutes to heat (not boil) a coffee cup filled with water.

I'm sure it's also irradiating the enitre house, but I figure the mutation can't hurt old moms too much at her age.

 

[BoomerD]

NOT improved? Have you ever actually seen one of the original Amana RadarRange ovens from the 60's?

WOW! I think there have been HUGE improvements since they came out.

Yes, you may occasionally get cold spots, depending on the density and type of food, but that's not a major minus...

They're MAYBE half the size of the originals, cost about 10% (or less), have more power, are MUCH quieter, more reliable, and have more "gizmos" than the original.

 

[dainthomas]

microwave

On October 8, 1945 Raytheon filed a U.S. patent for Spencer's microwave cooking process and an oven that heated food using microwave energy was placed in a Boston restaurant for testing. In 1947, the company built the Radarange, the first microwave in the world.[2] It was almost 6 feet (1.8 m) tall, weighed 750 pounds (340 kg) and cost about US$5000 each. It consumed 3 kilowatts, about three times as much as today's microwave ovens, and was water-cooled. An early commercial model introduced in 1954 consumed 1600 watts and sold for US$2,000 to US$3,000. Raytheon licensed its technology to the Tappan Stove company in 1952. They tried to market a large, 220 volt, wall unit as a home microwave oven in 1955 for a price of US$1,295, but it did not sell well. In 1965 Raytheon acquired Amana, which introduced the first popular home model, the countertop Radarange in 1967 at a price of US$495.

:Q

 

[PieIsAwesome]

Originally posted by: SagaLore
Just so you know, microwaving destroys all the nutritional value of whatever it is you're heating.

What we need is a new heating technology that doesn't use microwave energy.

Lol.

 

[MotionMan]

"We live in a society that is getting so use to instant gratification that we stand in front of a cooking microwave saying 'Come on, already!'"

MotionMan

 

[moshquerade]

Originally posted by: KLin
With all the shit going on right now, that's your biggest complaint?

I have to agree with this.

There is so much other crap going on right now. Ugh.

 

[IronWing]

Microwaves cause brain damage in rats.

 

[Itchrelief]

Originally posted by: ironwing
Microwaves cause brain damage in rats.

I'm very glad I wasn't born as a rat, because it seems EVERYTHING causes brain damage or cancer in rats. Tough life for them critters...

 

[MotionMan]

Originally posted by: Itchrelief

Originally posted by: ironwing
Microwaves cause brain damage in rats.

I'm very glad I wasn't born as a rat, because it seems EVERYTHING causes brain damage or cancer in rats. Tough life for them critters...

Except that, while they are alive, they get to eat, drink and smoke anything and everything and in large, large amounts.

For all I know, they also get to have lots of sex with lots of partners, too!

MotionMan

 

[Born2bwire]

Originally posted by: slag

Originally posted by: BurnItDwn
My microwave is awesome. It has buttons for pizza, popcorn, etc ....

Always comes out perfect. Even has a spinner and it can toast and I think it can "bake" but I don't do that ....

Awesome! Your microwave has spinners? Mine just has a bacon setting 30 second setting, and carousel.. and a ton of reheat/defrost settings that no one uses.

A bacon setting? Hell, why would you need any other buttons?

Originally posted by: SagaLore
Just so you know, microwaving destroys all the nutritional value of whatever it is you're heating.

What we need is a new heating technology that doesn't use microwave energy.

Ahhh jeez, not this bullshit again.

 

[jagec]

Originally posted by: ironwing
Microwaves cause brain damage in rats.

Severe brain damage, if you leave them in there for too long.


Luckily I'm too big to fit in a microwave, so I don't have to worry.

 

[Indolent]

Originally posted by: jagec

Originally posted by: ironwing
Microwaves cause brain damage in rats.

Severe brain damage, if you leave them in there for too long.


Luckily I'm too big to fit in a microwave, so I don't have to worry.

But, do they taste good afterwards?

 

[sandorski]

If I ever build my Microwave Oven Time Machine, your wish will be granted!

 

[bunnyfubbles]

Originally posted by: So

Originally posted by: Adul

Originally posted by: SagaLore
Just so you know, microwaving destroys all the nutritional value of whatever it is you're heating.

What we need is a new heating technology that doesn't use microwave energy.

is that really true?

Not even a little.

I think the primary stipulation here that causes this confusion is that foods designed for the microwave are generally less nutritious.

 

[SagaLore]

Originally posted by: Capt Caveman
From the FDA

"Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. "

That's FDA bullshit. The water molecule is vibrating/oscillating from microwave excitation, and that friction produces heat. At the microscopic level its a hell of a lot of heat. Imagine what is happening to all those water-soluble vitamins.

http://query.nytimes.com/gst/f...5753C1A9659C8B63&fta=y

 

[IronWing]

Originally posted by: SagaLore

Originally posted by: Capt Caveman
From the FDA

"Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. "

That's FDA bullshit. The water molecule is vibrating/oscillating from microwave excitation, and that friction produces heat. At the microscopic level its a hell of a lot of heat. Imagine what is happening to all those water-soluble vitamins.

In a conventional oven, the water molecules also vibrate as heated so what's the difference?

 

[PottedMeat]

Originally posted by: SagaLore

Originally posted by: Capt Caveman
From the FDA

"Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. "

That's FDA bullshit. The water molecule is vibrating/oscillating from microwave excitation, and that friction produces heat. At the microscopic level its a hell of a lot of heat. Imagine what is happening to all those water-soluble vitamins.

'imagine'??? Heh imagination >>> testing!

 

[Capt Caveman]

Originally posted by: SagaLore

Originally posted by: Capt Caveman
From the FDA

"Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. "

That's FDA bullshit. The water molecule is vibrating/oscillating from microwave excitation, and that friction produces heat. At the microscopic level its a hell of a lot of heat. Imagine what is happening to all those water-soluble vitamins.

Where's your proof? Link? I call your opinion bullshit.

 

[zzuupp]

Originally posted by: SagaLore

Originally posted by: Capt Caveman
From the FDA

"Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. "

That's FDA bullshit. The water molecule is vibrating/oscillating from microwave excitation, and that friction produces heat. At the microscopic level its a hell of a lot of heat. Imagine what is happening to all those water-soluble vitamins.

This is true. However, this also happens cooking on a burner or in an oven.

 

[robphelan]

we're looking to buy a new over-the-stove microwave to match our fridge & new stove.. i was amazed that there were $500+ microwaves out there.

we have the "contractor's" special - one of the cheapest, and hence loudest, out there.

 

[Born2bwire]

Originally posted by: SagaLore

Originally posted by: Capt Caveman
From the FDA

"Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. "

That's FDA bullshit. The water molecule is vibrating/oscillating from microwave excitation, and that friction produces heat. At the microscopic level its a hell of a lot of heat. Imagine what is happening to all those water-soluble vitamins.

http://query.nytimes.com/gst/f...5753C1A9659C8B63&fta=y

That link doesn't say anything about the food being destroyed by the heat, the nutrients were pulled out because the food was cooked in water. The only comparison they made was to steaming the broccoli which pulled out less because it was not in contact with as much water. This would be no different than comparing to boiling the broccoli on a stovetop.

 

[uclaLabrat]

The water soluble vitamins are only becoming more soluble. There's nothing happening with the water that would degrade the molecules. A lot of those vitamins are thermally unstable, and so they degrade. A lot of it is just the presence of oxygen, if they're susceptible to oxidation. The molecules degrade in the same way when cooked conventionally, because of the heat.

Microwave ovens are tuned to the resonant frequency of the water vibrations. That causes the molecules to vibrate faster. The heat isn't due to friction, the heat is the vibration itself. Microwaves cause microscopic spots of superheated water, which form and then dissipate, transferring the heat to the rest of the bulk water. Also, your article only states that antioxidants were leached out faster during heating in water than with steaming. It says nothing of chemical degradation due to heat.

 

[CottonRabbit]

Originally posted by: SagaLore

Originally posted by: Capt Caveman
From the FDA

"Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. "

That's FDA bullshit. The water molecule is vibrating/oscillating from microwave excitation, and that friction produces heat. At the microscopic level its a hell of a lot of heat. Imagine what is happening to all those water-soluble vitamins.

http://query.nytimes.com/gst/f...5753C1A9659C8B63&fta=y

The study you linked to compares microwave cooking to a raw, uncooked control, not to other methods of cooking.

However, other sources in the paper do seem to indicate that microwaving affects vitamin C content more adversely than other methods of cooking. On the other hand, the author also cites sources stating that "that vegetables cooked by microwave techniques retained percentages of phytochemicals as well as minerals (magnesium and calcium) higher than the levels of those cooked by conventional methods" (Schnepf, M. and Driskell, J., 1994).

Final paragraph of the paper:

In general, vitamin C seemed to be the bioactive phytochemical most affected by the microwave cooking of broccoli florets. On the other hand, the most stable phytonutrients were the different mineral nutrients determined. In general, the losses during the cooking treatments of the human health-related compounds (phenolics, glucosinolates, and minerals) were mainly due to leaching into the cooking water. Therefore, we could conclude that losses of phytochemicals would be prevented with shorter cooking times and avoiding cooking with water, even if this last treatment could make the texture unacceptable for some consumers.

 

[WHAMPOM]

Originally posted by: SagaLore
Just so you know, microwaving destroys all the nutritional value of whatever it is you're heating.

What we need is a new heating technology that doesn't use microwave energy.

Urban myth or just junk science, you be the judge. Heck, its both!!