microwave vs stovetop (frozen, coffee, chinese, reheat)

[nickerman]

Often a recipe will call for some things being microwaved. But I don't have a microwave so instead I use the stovetop. Any disadvantage to using stovetop over microwave or vice versa? Maybe just a matter of speed in heating something I suppose.

[theoldnorthstate]

I use my microwave for storage. Rarely use it to microwave.

I think the recipe is using microwave to cut cooking time and if you are willing to take longer then stovetop should work just fine

[Dude111]

Originally Posted by nickerman

Any disadvantage to using stovetop over microwave or vice versa?

Its safer and MUCH BETTER using the stove!!!

We have a microwave but I avoid it like a plague!! (It ruins food,its not good for us,etc)

[Hedgehog_Mom]

The microwave is faster for some things, but it's not really worth buying one just because you have a few recipes that use it.

[ABQConvict]

I sometimes wish I had a microwave for reheating leftovers, but you can get by just fine without one.

There is certainly no cuisine that cannot be done without one. Unless it is some molecular gastronomy abomination. :-)

[Gorges]

Originally Posted by nickerman

Often a recipe will call for some things being microwaved. But I don't have a microwave so instead I use the stovetop. Any disadvantage to using stovetop over microwave or vice versa? Maybe just a matter of speed in heating something I suppose.

No disadvantage at all. I only use my microwave for reheating leftovers or sometimes melting butter for baking. I never use it for regular cooking.

[elnina]

Originally Posted by Dude111

Its safer and MUCH BETTER using the stove!!!

We have a microwave but I avoid it like a plague!! (It ruins food,its not good for us,etc)

Would you please explain?

BTW: it's hard to ruin food YOU eat...

[Dirt Grinder]

Originally Posted by Dude111

Its safer and MUCH BETTER using the stove!!!

We have a microwave but I avoid it like a plague!! (It ruins food,its not good for us,etc)

A microwave oven simply agitates the water molecules in the food, and the heat transfers from the water molecules to the rest of the food.

I don't cook with a microwave, but it's mainly due to the fact that I can't use my cooking vessels in the m/w oven and I can't control the temperature in a m/w. That's not to say others can't successfully cook wonderful dishes in a m/w oven.

[elnina]

^^^ Right! There are thick cookbooks just for microwave cooking.
I don't "cook" in a microwave, but I don't mind reheating...

[jonesg]

I'm a coffee fiend, I use the Mwave to boil the milk for au lait, it preheats the cup at the same time.
Beats scrubbing a dirty milk pan.

Frozen MarieCallender chick pot pie, 9 minutes, they have those crusts down to a science.

Bowl of chili? microzap it.

Leftover chinese food? why not.

I don't know how I could function without one.

Yes you can ruin food, but thats the fault of the cook, not the tool.