Why would you use a microwave oven instead of a regular oven?

Microwaves cook food much faster than a conventional oven. You won’t really need to microwave anything for longer than 10 minutes. There’s no need to preheat the oven and it cooks at full capacity from the moment it’s turned on.

If it came down to one choice, the majority of professional chefs would opt for a convection oven because of the thermal control and evenness of cooking it provides. Because it heats more efficiently, a convection oven also reduces overall cooking time, which is a bonus in a busy restaurant setting.

In fact, the food cooked in a microwave is considered healthier as it uses less oil. Also, a microwave oven is energy-efficient as it cooks food faster and uses 70-80% less energy than a traditional one. So, you can save on power bills and LPG gas.

Sarah Broomfield, energy expert at Uswitch, told The Mirror that it is generally much more energy efficient to use a microwave, compared to using an oven.

While the upfront investment is more than any single piece of equipment, it’s usually still more cost-efficient than buying multiple pieces of equipment. Cook More with One Oven: Combi ovens can roast, steam, sous vide, smoke, braise, bake, rethermalize, and oven fry foods.

A microwave is an appliance that heats food by using electromagnetic waves to agitate the water molecules in the dishes. While a convection oven is an appliance that cooks food by generating heat from its two heating elements and uses a fan to circulate the hot air around the cooking chamber.

The average-sized microwave oven uses about 215 kWh of electricity per year. In terms of energy usage, the average microwave’s wattage ranges from 600 to 1,500 watts. But, because these appliances are only used for short periods of time, their overall yearly energy use is lower than what their pull would suggest.

A microwave oven utilises microwaves alone for heating the food, so it takes a longer time for the food to be cooked. A convection oven’s special feature is a fan that constantly circulates hot air around the food, so it cooks faster and browns evenly than a microwave at a lower temperature.