About Convection Microwaves
- In a microwave oven, very short radio waves--microwaves--penetrate the food, exciting water molecules which causes friction and creates heat. Because the heat is created below the food's surface, the air temperature inside the microwave remains constant. Without heat coming in contact with the surface of the food, the food cannot brown or become crispy. Also, microwave ovens don't heat evenly, causing hot and cold spots in the food.
- A convection oven combines radiant heat with an internal fan, creating an evenly heated environment. Hot air circulates over and around the food, reducing cooking time when compared to conventional ovens. Although convection ovens cook food about 25 percent faster than conventional ovens, they don't cook as fast as microwave ovens.
- A microwave convection oven combines the speed of microwave technology with the heating element and internal fan of a convection oven. A roast can now cook quickly and evenly and be served with a nicely caramelized exterior. The quicker cooking time means less energy use and less heat in the kitchen.
- Although the combination microwave convection oven offers many cooking advantages, it does have a couple of disadvantages. It's usually larger than the traditional microwave oven, which creates challenges in a small kitchen. The combined technology doesn't come cheap either. The microwave convection oven is significantly more expensive than traditional microwave ovens.
