Microwaving food is generally considered safe and does not pose any inherent health risks. Microwaves work by emitting electromagnetic waves that excite water molecules in food, causing them to generate heat and cook the food. The microwave energy is contained within the oven, and as long as the oven is in good working condition, there is no evidence to suggest that it negatively impacts the nutritional value or safety of the food.

Many researchers have tried to find out the potential health risks that may be associated with the use of microwaves. The common idea is that microwaves do not change the chemical makeup of the food. Hence, there may be little to no nutritional deficit in your meal.

Where Microwave has its pros of being a quick food heater, it also has a lot of cons. One of the main issues with microwaving food is its pattern of uneven heating/cooking. Microwaves heat food unevenly, and if food is not stirred or rotated during cooking, there may be areas that are undercooked or overheated. Uneven heating can potentially lead to foodborne illnesses if harmful bacteria are not killed off in the cooking process.

It is also advised we should refrain from using plastic containers or wrap in the microwave as there is a risk of chemicals from the containers leaching into the food. To avoid this, it’s important to use microwave-safe containers and coverings that are labeled as such.

To conclude, keeping into consideration the potential pros and cons of an electric appliance, it is always a better idea to avoid using microwaves unless there is an absolute need because fresh and hot food is the best.