I feel the need to defend microwaves a bit (although not necessarily for water). For 3 - 4 months of the year, it’s too damn hot to use the oven here. The microwave is a godsend during that time. I make baked goods and oven-cooked foods in bulk during the spring and freeze them in single servings. Then, by the time we’re sick of salads and sandwiches, we can pull lasagna or enchiladas out of the freezer and heat them up in the microwave without pushing the air conditioner too hard. And if we want a scone for breakfast or a homemade cookie as a snack, those defrost nicely in the microwave.
Erratum:the kettle was a penny dearer. Gas is cheapest even though the kettle is most efficient, because my tariff for gas is cheaper than electricity.
Yeah at that point though any time saving starts to become vanishingly close. The real takeaway however, is leftovers for example (in my opinion) are better in both flavor and texture when re-heated in a conventional oven. Say, chicken and rice, or pizza, soups and stews. The microwave is like a Swiss Army Knife, it does a lot of things, but none of them particularly well.
Not a fan of microwave popcorn, but it is convenient. And re-heating a cup of coffee or boiling water. It does a competent job there.
I love cast iron frying pan popcorn. (I use a lid from a similar-sized stainless steel frying pan.) It’s not much harder than microwave, and tastes much better.
I like the microwave for cooking vegetables. Basically, it steams them, which is a fine way to cook veggies.
IME “microwave popcorn” means different things to different people. To me it’s:
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The prefab garbage packed in an expanding paper bag filled with some hideous shelf-stable beargrease-like substance and a few low-quality kernels, most of which are stale.
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The delicious foolproof zero-effort zero-cleanup kind made with real corn and real oil in a real dedicated popper device using a microwave oven as the heat source.
I’ve done the second. But there was no oil involved, so the popcorn wasn’t very tasty.
Oilless popcorn is animal feed. A tablespoon of peanut pol does wonders. Helps your salt or other seasonings stick too.
I’ve certainly eaten a bunch of oilless over the years. To little enjoyment beyond the satisfying crunch.
How do you avoid cleanup if there’s oil in the cooking vessel?
I use olive oil, ghee, or goose fat. Goose fat makes truly excellent popcorn.
I think microwaves are a very good cooking tool, but they get a bad rap because, for some reason, everyone always insists on using one for the one cooking job for which they’re absolutely terrible: Defrosting. Defrosting food in the microwave is a good way to end up with food that’s simultaneously both overcooked and still frozen.
I don’t like them for reheating meat, either.
They work great on leftover high-fat burgers!
But has anyone answered the great theological conundrum - could Jesus microwave a burrito so hot that he himself couldn’t eat it?
No one seems to have done a properly controlled experiment in the microwave, so I did it:
1000 ml water (plastic container to reduce thermal waste)
14.5 C starting temperature
sea level, so 100 C ending temp
0.25 kWh as measured by a kill-a-watt (knockoff)
Water takes 4.184 J/cm^3-C to heat, so my sample should have taken 4.184*1000*(100-14.5) = 358,000 J to heat. 0.25 kWh is 900,000 J, which makes for a 40% total efficiency.
Which really isn’t too bad, considering that it’s measuring from the wall. So it counts the efficiency of everything from the main transformer to the magnetron to evaporation losses (it took about 9:20 to heat, so there must have been some losses). Also, I waited until it had a decent boil going, which probably also added a few percent to the losses.
Interestingly, I realized that my power device beeps under an overload condition, which I think means over 15 amps. It beeped for about the first 5 minutes, and then stopped. I suspect that my microwave has some kind of “boost” feature where the first few minutes are right at wall outlet capacity (15 A), but after that dials down to the electrical code limit for a “continuous” load (12 A). I rarely use my microwave for more than a few minutes, so this makes sense.
Still, I’m sure a dedicated kettle could do better. It would have no waste heat to speak of, and would have fewer other losses due to going faster. 80% efficiency wouldn’t surprise me.
Ick, no. The meat gets rubbery and the fat tastes off.
Well, but unless you’re organically growing your own hand-raised atoms, do you really love your family?
Some of us are better than that, and try to avoid chemicals in our atoms. { snooty eyeroll }
Pro tip: for dense foods (like reheating leftover casserole for ex.) arrange the food in a donut shape on your plate, with empty space in the middle.
Much more even heating.
Heh, I wonder how many other SDMB members have read the classic book Parkinson’s Law? Thanks for the reminder to re-read my copy!
As for your original question, I would have linked to the video that running_coach has already supplied.
One of my Dad’s favorites. Read it as a teen. Been living it for almost 40 years in the workforce. Including a couple of times where I realized I was as the one promoted beyond my competence!
Dad was also a fan of Vance Packard’s books. Amazingly prescient stuff written in the 1950s and 60s.
The point that struck me from that book was "work expands to fill the time allotted for its completion."
Not for the first time, I’ve mixed up the Peter Principle with Parkinson’s Law!
To be fair, both are covered in the book named for the latter (I think - it’s been a while).