What disadvantages does the microwave bring with it?


Against hardly any other device in the kitchen, there are as many concerns as against the microwave. Many alleged "disadvantages", however, are based only on rumors or lack of technical understanding. What disadvantages a microwave oven can actually have can be found in this article.

In fact, proven disadvantages of microwaves

Due to their design and mode of operation, microwaves can bring with them some actually demonstrable disadvantages. These are essentially:

  • insufficient heating of food
  • occasionally too high heating of food
  • With low water content often long heating times necessary
  • low dosage
  • no roasted aromas

Insufficient heating of food

Despite turntables and modern technology, microwaves do not heat meals evenly. There are occasionally so-called "cold spots". In those places that have not been properly heated, and where the temperature is too low, harmful germs (such as salmonella) may be present and cause harm when eating the meal.

Punctually, possibly too high heating of food

Theoretically possible is also the exactly opposite effect. While the temperature remains too low in some places, it can get too high elsewhere. In this case, sensitive food can burn at certain points.

This leads to taste impairments, but a health hazard due to harmful substances (due to combustion) can rather be ruled out. Above all, microwaves with powers of more than 1,000 watts are dangerous for burning food.

At low water content often long heating times necessary

The microwave heats only foods that have a high water content. In the case of foods with a very low proportion of water, however, heating takes a disproportionately long time. This applies, for example, to pasta.

Low dosage

In particular, devices that can only adjust their power and time can often not be dosed with sufficient accuracy. Only rough estimates can be made based on the quantity and type of food, which does not always lead to a satisfactory cooking result.

Missing roast flavors

The microwave only heats food, while roasting and grilling produce roast aromas. The food from the microwave is therefore always inferior to a short fried food. The microwave can not, and with grill only limited.

Feared disadvantages

You do not need to be afraid of "radiation" of food. Microwaves are pure electromagnetic radiation in a frequency range that has no ionizing effect. Even with radioactive radiation microwaves have nothing in common.

Destruction of nutrients in food has not yet been confirmed scientifically. There is only a very small study, but it has not yielded insights that are transferable to all foods.

Tips & Tricks

Other forms of cooking lead to a certain point to the decomposition of food ingredients. This can be completely avoided in any kind of cooking.


Video Board: Spoiler Alert... Microwaves Do NOT Cause Cancer