this post was submitted on 14 May 2026
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The trick is to never use 100% power. It depends on what I'm heating, but I rarely go over 50% on my 1kW microwave.
Double the time and half the power. Since food in microwaves heats from the outside in, you have to have it duty cycle so the heat can move inwards without overheating the outside.
Every cooking method heats from the outside to be honest
The difference is that microwaves instantly penetrate about an inch deep while heat from an oven takes time to flow there from the outer shell. With an oven, the heating power is concentrated on the outer skin, and some of it is wasted through convection
Micro gang rise up (not much tho)