I own a microwave oven. A small one. It is used for the lowest forms of cookery, by which I mean “warming up leftover pizza.”
(Certainly not so low as microwavable popcorn, which 98 times out of a hundred produces something so horrid and toxic you need hazmat assistance to dispose of the bag and gale-force winds rushing through the house to dispel the stench.)
It would never occur to me to do anything serious in the little metal box, and there’s a perfectly good reason for that:
My problem with the microwave, and my position against buying one lo these many years, is that they are essentially useless technology. By that, I mean that a microwave can’t do anything that another device can’t do better. Except the few things that it can do which are really not particularly needed.
Want to make a great meal fast? The pressure cooker can make a from-scratch meal just as fast and make it three times better. Microwaves seem to alter the texture of foods. And not for the better. By contrast, the pressure cooker infuses everything it cooks with concentrated flavor. My verdict: the ecological niche of “fast cooking” is more than adequately filled. No need for a microwave.
Even some of the crummier processed-to-death-and-then-some items I’ve been known to try out contain the following warning: “[Brand name] does not recommend microwave preparation.” When even vendors of extruded foodlike substances argue against it, you have to figure that something is dreadfully wrong somewhere.
Disclosure: Yes, when I was a newlywed, we had a genuine Amana Radarange, which weighed as much as a Delco battery and had damn near as much chrome as the Chevrolet that battery might have come out of. Someone actually stole the silly thing; I hope the hernia was worth it.