Have we, as a human race, evolved to such a degree that we’ve moved past the multifunctional usefulness of the microwave? According to some kitchen pros, the answer is yes. Not only are microwaves hard to clean (although we know a great hack involving lemon slices) and space-hogging, but, most relevantly to home chefs, they are pretty much never the best way to reheat or cook food for maximum flavor and the nicest texture. Anything your microwave can do, another appliance can do better, in other words.
The first microwaves entered homes in the middle of the last century. They were huge and expensive, and their novelty lent them a certain cache. From coast to coast, North American home chefs were enchanted by the convenience they offered, and Western food culture rapidly changed to reflect a new reality: TV dinners and other «nuke and eat» foods became popular. However, looking back, we weren’t seduced by Hot Pockets and Banquet frozen meals because they tasted exceptional. They were cool, and people like cool things.
Some 70+ years into its residency in consumer households, maybe it’s time to admit that the microwave is something we’ve outgrown. In recent years, cooking at home has experienced something of a renaissance, and, thanks to the internet and social media, folks are exposed to new recipes, cooking techniques, and ingredients in a way they never were before. If quality is what you’re after, you probably don’t want to use a microwave, even if it’s still more convenient than other methods.
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Microwave substitutes are abundant
microwave in kitchen cabinet
microwave in kitchen cabinet — Smith Collection/gado/Getty Images
When it comes to reheating food, we know that Chef Mike isn’t usually the best choice — or even the runner-up. The best way to reheat steak is in the oven, and just about any meat is going to be vastly improved by not nuking it. Dry, rubbery proteins tend to result when the microwave gets involved. It’s not the best way to reheat pizza, either. Fried items tend to get soggy, and noodles turn to mush. Your oven, your air fryer, your stovetop, or even your sous vide machine will all get you more even warming and better texture than the microwave.
Are you guilty of using your microwave to heat water or thaw frozen foods? Technically, there are ways around these, as well. Sitting a stick of butter on the counter for half an hour may take longer, but it is guaranteed to get soft and not melt completely, which has inadvertently changed many a cookie. Your chicken breasts for dinner can be thawed in cold water with no risk of accidentally cooking them. Water, too, can be heated in a saucepan or with an electric kettle — we like a cheap, well-rated one by Amazon Basics.
Keep in mind that there are many things that should never be microwaved for safety reasons: metal, plastic, and baby bottles, just to name a short list. In summary, the microwave takes up a ton of room in your kitchen that you could be using for just about anything else, and you probably already have more worthy successors.