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Microwaves Q & A
For years, microwave ovens have carried a bit of a stigma. At KaTom, we often receive questions about microwaves, their use, and their various functions. We have taken five of the most commonly received questions and decided to answer them via our blog, hoping to alleviate some concerns about purchasing a new commercial microwave oven.
Here are 5 of our most common questions:
Do Microwaves Ruin Food?
Microwave ovens do not ruin food when used properly. However, like every other piece of kitchen equipment, there are things that a microwave oven does better than others. A microwave tends to perform better with items that are high in moisture content, such as pasta. Microwaves are also excellent for for defrosting and reheating prepared foods as well.
Do Microwaves Emit Radiation?
When a microwave oven is performing properly, there is absolutely no radiation emitted from the oven.
Are Microwaves Dangerous to Individuals with Pacemakers?
According to OSHA, there is no danger for individuals with pacemakers when it comes to using microwave ovens. The FCC regulated the frequencies used in microwave ovens, hence minimizing nearly any small danger. Microwave ovens also do not interfere with pacemakers worn inside the body, which began happening around 1976.
Are Microwaves Only Used for Reheating?
No, microwaves are also excellent for the purpose of steaming. Food cooked in a microwave should also be covered, which helps cause a steaming effect on the food.
Do Food Cooked in a Microwave Lose Their Nutritional Value?
Cornell University released a study on the effects of different cooking methods on the nutritional quality of different foods. They looked at vitamin C and its levels after boiling, steaming and microwaving. It was determined that up to seven times more nutrients are retained with microwave cooking than with the other methods.
