What’s the difference between all those microwaves out there? Why, we’re glad you asked.
The Wattage
Most ovens’ power falls between 600 to 1,200 watts. But the microwave industry has chosen the 700-watt oven as its standard. This means recipes are developed and tested for this wattage only. Why? Because you need the power of at least 700 watts to cook food evenly. Buying an oven with less wattage would be like trying to roast a marshmallow with a match. Luckily, a 700-watt oven doesn’t cost more than lower wattage ovens and aren’t necessarily bigger either.
The Power
Look for an oven with at least three power levels. All ovens cook at 100 percent power. But to defrost, you only need a 30 percent power level and to simmer foods, you’ll use about 50 percent.
The Placement
So just where are you planning to put your microwave? Countertop models are the most popular because you can plug them in anywhere and start zapping. Newer models even feature controls right on the door, so they take up less room. On the other hand, built-in microwaves are usually more powerful and save valuable counter space. But while these models seem convenient, make sure they’re not installed so high up that adding ingredients and stirring involves standing on a chair.
The Spin Cycle
Sure, food looks cool when it’s slowly spinning around. But a turntable actually limits the size of dishes you can use.
The Rack
Some ovens come with a rack. But will you really use it? Nope. Depending on their moisture content, a microwave heats some foods faster than others. So cooking foods separately is actually easier.
The Controls
People tend to buy ovens with dials because they’re used to them. But a touch panel is easier to use and to read. It’s also more exact time-wise, as a dial doesn’t have the same calibration as a touch panel. And in a microwave oven, a few seconds can mean the difference between tender vittles and a hockey puck. Remember, the easier a microwave is to operate, the more you’ll use it.
The Bells and Whistles
You’ll be amazed at the fancy features today’s microwaves have. Sensor cooking measures the humidity in the oven from a food’s moisture. Preprogrammed cooking allows you to pop in a dish, tell the oven what you’re cooking, and walk away until it’s done. Combination microwave/convection ovens even let you brown and crisp food. Hey, are you all of a sudden thinking of bacon too?
by Margaret Winslow
2/11/08
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