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Path: utzoo!utcs!flaps
From: flaps@utcs.uucp (Alan J Rosenthal)
Newsgroups: net.followup
Subject: Re: microwave ovens harmful?
Message-ID: <892@utcs.uucp>
Date: Tue, 1-Oct-85 20:00:23 EDT
Article-I.D.: utcs.892
Posted: Tue Oct  1 20:00:23 1985
Date-Received: Tue, 1-Oct-85 20:22:47 EDT
References: <1110@wanginst.UUCP> <7300003@uiucdcsp>
Reply-To: flaps@utcs.UUCP (Alan J Rosenthal)
Organization: University of Toronto - General Purpose UNIX
Lines: 14
Summary: 

In article <7300003@uiucdcsp> ashby@uiucdcsp.CS.UIUC.EDU writes:
>...
>As for a microwave's treatment of food, it is actually better than
>a convection oven: there is much less (if any) nutrient loss with
>microwave cooking...

Microwave ovens tend to heat things very unevenly because things are cooked
for such a short length of time.  In a normal oven the heat is distributed
within the food by the normal mechanism, but in a microwave oven when cooking
something for short periods of time this equalization cannot take place.
Therefore there is a tendency for the same piece of food to be both overdone
and underdone in bits.

(apologies if this is too far off the original topic...)


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