Shrinking Microwave Helps Cut Cooking Time
Being able to cook foods without flame began in a magnetron lab in the 1940's when a researchers working on a new product that combined magnetism and radar melted a candy bar in his pocket. This event led to the first microwave over being built in 1947, but its size and weight would a major stumbling block to overcome. Standing at about six-feet tall and weighing about 750 pounds this first microwave could cook with about 3000 watts, above and beyond what anyone could foresee being useful.
When the first commercial microwave ovens were introduced, the units generate 1,600 watts and cost anywhere between $2,000 and $3,000 but it was not until 1967 that an oven was produced that sold for just $495. Countertop units were designed and manufactured that were smaller and easier to handle, increasing the use of microwave cooking. In 1970 there were only 45,000 units sold in the United States. In 1975, there were over a million units introduced.
It should be noted that two things from early microwave development are still part of today's modern cooking culture. One of the first things cooked in a microwave oven was popcorn and the second item was an egg, in the shell, that exploded just like they do today.
Recipes Adjusted To New Style Of Cooking
Many cooks and professional chefs regarded cooking with microwave unacceptable as many of the cooking techniques used to enhance flavor were not possible in these new ovens. Additionally, a lot of the food cooked would turn out dry and in some instances tasteless, but manufacturers were quick to envision the opportunity and reformulated many of their TV dinner-type products to retain their taste and appearance in the new flash cooking process.
The different power settings on all microwave ovens do not actually change the amount of power being used. Essentially, when a setting less than 100 percent power is chosen, the magnetron is turned off and on during the cooking cycle. Basically, a 1,000 watt oven cooking for one minute is still producing 1,000 watts, but if the power setting is reduced to 50-percent, it will turn on and off during the cooking cycle so the microwave radiation hits the food 50 percent of the time.
Since the first food, popcorn was cooked in a microwave oven, many changes in physical size, style and power ratings have undergone many advances. However, one thing has not changed and that is the number one food item cooked in a microwave today is popcorn.
