Microwave Benefits
Speeded-up cooking isn’t the only advantage microwaving offers. Microwaved entrées—particularly those based on chicken, fish, or vegetables—retain more color, flavor, and texture. Retention of nutrients, especially the water-soluble vitamins B and C, is greater as well. There’s another health benefit, too—microwaved dishes are often lower in fat than their conventionally cooked counterparts, since you can get by with less butter or oil than you’d typically use.
Because the oven cavity doesn’t heat up, microwave cooking is a real boon to hot-weather cooks: your kitchen doesn’t turn into a furnace, and no blast of hot air greets you when you open the door to check or remove food.
Best of all, perhaps, is the great reduction in cleanup. Since our main dishes are usually cooked and served in a single baking dish or casserole, you’ll save yourself the chore of washing extra pots and pans.
