In every household you will find either a regular electric oven or a microwave oven, however, most people don’t clearly understand the difference between the two kitchen appliances and their functionalities. Both are ovens, right? So they should work the same.
Both types can be used for heating, but otherwise, have very different purposes. Electrical ovens are good for cooking anything that requires baking or browning. A microwave oven does not bake or brown properly but is good for re-heating, roasting and almost all other kinds of cooking.
Microwaves are a good replacement for conventional cooking rather than a replacement to all types of cooking requiring ovens. If you’re into baking, you’d prefer a conventional oven instead.
To make things a little easier let’s take the two types individually for discussion.
There are several options of conventional ovens in the market, ranging from gas powered to electrical. Basically a conventional oven heats the environment inside which cooks the food starting from the exterior and then spreading inwards, thus making it the ideal tool for baking.
Conventional ovens come with enclosed space with metallic elements surrounding the interior. The heat flows through the metal to cook the food stored inside. The thermostat within the over measures and regulates the temperature for the best results.
A conventional electric oven consumes between 1,000 to 2,000 watts and the bigger the oven, the higher the electricity consumption.
The Microwave Oven uses microwaves to heat food. The electromagnetic radiations used by microwaves are absorbed by water and fat particles inside food and then is rotated to create heat waves, by this process, food is heated inside out.
In layman’s terms, this means if you’re cooking something in a microwave, the inner particles cook first and then spreads to the outer particle which is equally warmed or cooked from all sides. The larger oven also means it takes up more space in a kitchen and more maintenance is involved to keep it clean and in working condition.
The Interior of a Microwave Oven is made of metal, as metal does not absorb the radio waves but reflects them, so food put in to the Microwave oven in metal containers does not cook as the metal reflects away the radio waves from food.
In conclusion, a microwave oven is a great option for small kitchens due to its compact size and easy to clean maintenance. It uses less energy and does most of what you’d expect from a small oven. However, for those who enjoy baking or would like to prepare a dish with a crisp crust and juicy centre, traditional ovens are for you. Though it takes longer and more energy to heat or cook food than a Microwave Oven, it gives you better results when it comes to certain recipes.