Turbo Cooker vs. Microwave Oven
What is a microwave oven?
Microwave ovens cook foods by injecting food with microwaves which is a form of energy.
These electromagnetic waves are invisible to the human eye and fall between radio waves, which are longer in wavelength, and infrared waves, which are shorter.
How a Turbo Cooker compares:
- - Instead of microwaves being circulated, Turbo Cookers create a convection process with steam, which is a gentler cooking process.
- - Steam is moisture so it will render more tender results, microwaves tend to dry out food.
- - Steam permeates the pours of the food and infuses the seasoning, marinate, rub or condiment that is on the food, into the pours, creating more flavorful results, microwaves do not.
- - While a microwave is a fast cooking process you cannot brown in a microwave oven. SteamCooking™ is also a fast cooking process and you can brown.
- - There are no studies to how fast steam cooks compared to microwaves. Microwaves pass radio waves thru food, that is why they cook fast. Steam opens the pours of food and pushes heat to the center of food which is why it cooks fast.
- - Microwaves are renowned for reheating food, a Turbo™ Cooker reheats with back to almost what it was like when it was first cooked, moist and tastier than a microwave.
In a microwave you would steam your veggies in the Turbo you SteamCook™ them..
What can’t a Turbo do better?
There is nothing a Turbo Cooker can’t do that a Microwave can.
Microwave Oven Explained
Basic Features
Microwaves bounce around in the oven (box or chamber) and cook food through radiation heating, exciting molecules within an object lodged in water, sugars, and fats.
Because the microwaves can travel only so far into an object before losing momentum, the outsides of thicker foods become heated by microwaves, and the insides are heated subsequently by the conductive transfer of heat from the outsides.
Inside the guts of a microwave, a device called a magnetron channels electrical energy from a power outlet to a heated filament, creating a flow of electrons that in turn transmits microwaves into the cooking chamber through an antenna.
Pressure Cookers are good at cooking:
Microwave Ovens are good at:
- • Steaming vegetables
- •Reheating precooked foods (leftovers)
- • Eggs & omelets
- •Melting butter and chocolate
- • Popcorn
Cooking Advantages
Microwave ovens are useful for rapid heating of otherwise slowly prepared foodstuffs, which can easily burn or turn lumpy when cooked in conventional pans, such as hot butter, fats, chocolate or porridge.
Available Upgrades
Microwaves can be as basic as a few heat settings and a dial to set the timer to very complex electronic panels with programs settings.
Issues
Hans Hertel, a Swiss scientist, states: “There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatt
This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and become impaired in quality.”
You might wonder why food is often unevenly heated when taken out of the microwave. The uneven heating occurs because microwaves work with whatever water molecules are present, and since not all areas of food contain the same amount of water, heating becomes uneven.
What is SteamCooking™
SteamCooking™ is the cooking technology/cooking technique that was developed in conjunction with Turbo Cooking. SteamCooking™ is the simultaneous combination of traditional cooking techniques incorporated with the use of steam.
