Electric oven is to convert electricity into heat energy, and then increase the temperature of food, so that food changes, and microwave oven is to convert electricity into microwave, heating food, so that food ripening. The whole process of the former is from outer to interior while the latter is from inside to outside.
Oven baking food will not change the original flavor of food, but also retain the moisture and nutrients in food, and microwave oven heating food quickly, will make the loss of water in food, but also affect the nutrition of food, so baking food with oven is better, food is more delicious.
Oven is used to bake cake, bread and so on, while microwave oven is mostly used for heating food. In addition, ovens are used less frequently than microwave ovens, because baking food takes time and thought, and heating food only needs to put food in the microwave oven, adjust the temperature and time.
The oven is made up of a number of heating tubes so that it can be controlled separately from the top and bottom of the oven according to the different foods so as to control the temperature accurately. And the oven is used for baking, if the shop is run, the oven can choose the right size and power, has a professional control system and efficient capacity ratio, the disadvantages are huge size and high power consumption. Home ovens can be used to process pasta such as bread and pizza, as well as to make egg towers and biscuits, and some ovens can roast chicken. Its food is usually fragrant. Of course, oven toast and cake can also be selected between the top and bottom of the oven, roasting whole chicken and whole duck. But although the oven is fully functional, it can easily be idle for a long time.
Microwave oven can reduce the carcinogenic substance produced by heating. Microwave oven heating time is short and easy to control, not easy to cause uneven heating and overheating phenomenon, so it can reduce the carcinogenic substances produced by high-temperature heating of food, such as heterocyclic amine formed by protein overheating, and starch food overheating acrylamide and so on. Microwave cooking can retain vitamins more. Because microwave cooking efficiency is higher, the time required is shorter, less water, in the maturity or sterilization requirements, the loss of various vitamins is lower than the cooking method of oil, much lower than the boiling method. Microwave cooking keeps fresh vegetables. A study done with green asparagus can illustrate the problem. In order to make canned asparagus, several kinds of sterilization equipment were designed, one is microwave circulating water heating system, the other is high-pressure water heating system, and ordinary steam heating system.
But microwave food produces carcinogenic compounds. Studies have shown that microwave-treated meat produces carcinogens; amino acids in milk, fruits, and cereals also convert into carcinogens after microwave irradiation; plant alkaloids in vegetables also convert into carcinogens after microwave irradiation, which are harmful to our health. Food nutrition is seriously draining away. Foods cooked in microwave ovens can greatly reduce minerals, vitamins and nutrients in vegetables, or turn into carcinogens. The body will produce certain changes in the dark. Hormone disorders, lymphatic and digestive disorders, abnormal blood and immunity, depression, memory loss, permanent brain damage, and even heart disease.