Smart Microwave Cooking: Essential Techniques & Safety Tips

Understand how microwaves cook: they heat food by exciting water molecules, creating steam that cooks from the inside out. Covering food retains moisture; uncovering encourages drying or browning.

Because microwaves cook quickly and directly, foods often retain more nutrients. Season lightly at first and adjust after cooking.

Always use microwave-safe covers such as vented lids, microwave-safe plates, plastic wrap with small openings, or paper towels to prevent splattering while allowing steam to escape.

Foods straight from the refrigerator need longer heating than room-temperature foods. Stir or rotate during cooking for even results.

Before microwaving eggs, crack them into a bowl and pierce the yolk. Pierce the skins of potatoes, sausages, or other foods with casings to prevent bursting.

Heat liquids carefully in cups or mugs. Stop midway and stir to avoid sudden boiling or overflow when removed.

Never heat oil by itself in the microwave, as it can overheat quickly and become a fire hazard.

Use short cooking intervals and check frequently. Never seal containers tightly—steam must always be able to escape.

Microwaves are excellent for gently melting butter and chocolate without scorching when done in short bursts.

Stir food whenever possible after cooking to redistribute heat evenly.

If food pieces are uneven in size, place thicker pieces around the outer edge of the turntable so they receive more energy.

Use the microwave to soften stale bread or safely defrost frozen foods using low-power settings.