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The development of the cavity magnetron in the UK made possible the production of electromagnetic waves of a small enough wavelength (microwaves). American engineer Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946.


Microwave ovens are a common kitchen appliance and are popular for reheating previously cooked foods and cooking a variety of foods. They rapidly heat foods which can easily burn or turn lumpy if cooked in conventional pans, such as hot butter, fats, chocolate or porridge. Microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperature to produce Maillard reactions. Exceptions occur in cases where the oven is used to heat frying-oil and other oily items (such as bacon), which attain far higher temperatures than that of boiling water.

Microwave ovens have a limited role in professional cooking, because the boiling-range temperatures of a microwave oven will not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature will. However, such high heat sources can be added to microwave ovens in the form of a convection microwave oven.

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Image category: Microwave oven
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