Microovens

A microoven, also known as a microwave oven or microwave, is a small electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave spectrum. This method of cooking is called microwave cooking. The microwaves cause water molecules in the food to vibrate, producing heat that cooks the food. Microovens are commonly used for reheating food, cooking small meals, and defrosting food.

Microovens were first introduced in the 1940s and became commercially available in the 1970s. They are typically smaller than conventional ovens, with capacities ranging from 0.6 to 1.7 cubic feet. Microovens are energy-efficient, as they only heat the food itself, not the surrounding air. They are also relatively inexpensive and easy to use, making them a popular choice for small kitchens and dormitories.

However, microovens have some limitations. They are not suitable for cooking large meals or baking, as they lack the even heat distribution and high temperatures of conventional ovens. Additionally, some foods may not cook evenly or may become dry due to the lack of moisture in the surrounding air. Despite these limitations, microovens remain a popular choice for quick and convenient cooking.