With some foods, I have better luck microwaving at half power for twice as long.
this post was submitted on 10 Dec 2023
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I do that too so it's not fried on the edges and cold in the middle.
This is the correct answer. Full power is fine for liquids, but for solid food, twice the time at half the power. Perfectly heated food.
I microwave at lower power settings for longer times, and I stop to stir and taste at regular intervals. My microwaved food is usually the temperature I want it to be.
Using low power on a microwave almost feels like cheating. For anyone unaware, a microwave can only be on or off, so setting a microwave to 50% power really just makes the microwave run for only half of the total runtime. A minute at 50% will be on for 10s, off for ten, etc.
It cooks way better, especially things like stews or other semi-liquidy things that tend to get hot and cold spots.
Edit: looks like my info is old considering my microwave is from 2004, lol. In 2006, LG patented using an inverter to drive the magnetron. The main benefit (according to the patent documentation) is that it's cheaper to produce. A secondary benefit is that you can, in fact, provide lower power to the magnetron. Seems like a handful of producers must be paying LG to use that method, but probably more will start when the patent expires next year.
I haven't seen one in the wild, but they are out there.
That used to be correct. I bought a microwave with an inverter and it can actually heat constantly at different power levels. Curiously, it has a 0 Watt power level as well 🤷🏻♂️
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No, pretty much any microwave by Panasonic actually lowers the power. The difference is dramatic. Look for their "Inverter" logo. I'm not sure about other brands.
Wait, how can that be true?
Most microwaves have a dial to set Wattage. Is that a lie?
Most microwaves have a dial to set Wattage. Is that a lie?
I've never seen this. The power setting on every microwave in my life has modified duty cycle. 30% power is 3s on, 7s off.
I've owned 2 microwaves and they had that dial with specific Wattage. That why I was surprised
I've never seen a dial set to wattage, but just a "power level". Either way, though, changing a microwave to only be on half the time will cut the average watts in half.
Here's GE's explanation of it. There are probably some fancy newer models that can do some different things, bit for the most part, it's just on or off. You can even hear it click on and off if you listen to it run.
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Wattage as averaged over a second, yes it's a lie. Wattage as averaged over a minute, it might be true. ;)
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Same.
Sometimes the plate is burning hot and the food is cold. Best of both worlds.
Guess what, that plate is not microwave safe.
I use ceramic plates. But TIL pores or microscopic cracks could be the reason for hot plates. Or my microwave hates me.
oh is that what that means? literally all of my Tupperware and bowls do that 😂
Yea my dude. If your food containers get hot in a microwave, they are not microwave safe. Could melt your plastics or shatter your earthenware. Or just burn the shit out of you too I guess.
My microwave safe corel plates still get hot where the food is. That could just be normal thermal convection.
Yeah, that's normal - ceramic and glass will get hot from the food or steam, just if the plate itself gets hot, it's absorbing microwaves itself.
I know because I used to have a mug that would get hot when microwaved, and one day it exploded.
Having to wait is correct. That's not stopping too late. That's doing it right.
Of course, EVERYONE thinks that they do it right, but I want to take a moment to explain why morphballganon actually IS right.
A major purpose of heating the food is to kill bacteria, and most bacteria die at a temperature that is too hot to put in your mouth. If it's "just the right temperature to eat" you're gambling with food poisoning.
If you're depending on your microwave to sterilize your leftovers they are too far gone and should be disposed of.
Neither, I always microwave precisely when I mean to.
Cook for half the time and stir. One stir is a minimum.
Stirring helps to distribute the heat better and avoid this dilemma
(Depending on the model) if you microwave, for example, on 50% power for 2 minutes, it will alternate 10 sec of cooking and 10 sec of not cooking for 2 minutes, so in the end neither of your scenarios come to fruition
This is for the "cheap" microwaves. They cannot operate the magnetron at partial power, it's all or nothing, so it actually powers off for a period to compensate for that.
Inverters however can operate at partial power levels. This means more consistent cooking power and better efficiency. But inverters are more expensive and most people never change the power level, so the cheaper microwaves don't use them.
Neither... I tend to underdo it, check it, then put it back in.
Double the time, half the power. It works so well. The difference between 1 minute and 2 doesn't bother me, I'm off doing something else.
I know how my microwave works and so can time it.
At work it's usually outside lava and inside arctic.
At work double the time and halve the power, it will cook more evenly for you. Even cheap microwaves normally have a power setting.
Cooks at 800W anf need to wait 3min.
Personally I don't have a problem to wait longer but I think m co workers would crucify me xD
First the one, then the other.
I find it disgusting when something is not at the right temp. So I'd rather wait and have it heated thoroughly.
I usually start with too cold and when I put it in for a bit more, I get it lava hot.
The reheat function on my microwave does a shockingly good job on uncovered foods. Tends to stop a bit early with an error when the food is covered
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I use Sensor Reheat. 😎
Hey now, not everyone can afford the Jaguar of microwaves
I got a steam owen, and it's a game changer. The reheat setting is 10 minutes at 120 C, the food comes out tasting as if freshly made, evenly hot, but almost ready to eat. If I wait for 2 minutes after I pull it out (make a coffee for after-lunch dessert), the food is just right.
I wait for it to beep then I burn my mouth until I get to the middle that is still frozen to cool it off.
Is that not how microwaved food is meant to be enjoyed?
I intentionally heat my food way beyond the temperature that it should be. I often take a while to eat, and I want my food to stay hot the whole time. I think my (suspected) OCD also plays a part in why I feel it needs to be so hot.
Neither. I put a wet paper towel over the food. The water in the towel gets REALLY hot and helps distribute the heat better
Cold, everytime. Eating something cool or at room temp - when that thing was at one time perfectly delicious before being chilled - means the flavour is still delicious, just not the right temp. You are never getting that steak back to medium rare after a 2 minute nuke. Plus you can eat it without the fear of burning your mouth.
I leave it in for too long because you're supposed to let it sit and warm the whole thing evenly.
Then I forget about it until it's a little too cold.
Figured it was better to use the unfreeze mode instead. Or use a very low wattage like 250watts for longer. That way food doesn't loose all it moisture.
Too hot and let it cool off.
Also, if you make an empty spot in the middle of the plate it heats more evenly.
I'm impatient. I usually eat it still half frozen. The outside gets warm enough for the cheese to melt, but the core is still usually frozen and covered in ice.
For context, due to histamine intolerance severely limiting my food choices, I've given up and just eat the same frozen meal prepped lunch every day. It'd have lost its flavor by now due to repetition, even if I hadn't gotten bored of waiting for it to fully cook.
I use sensor reheat. Perfect every time
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