The advantage of microwave cooking is that the food gets cooked quickly and the retention of nutrients and colour is fairly high. On the other hand, the food may not cook evenly as the microwaves in the oven are not even. This unevenness causes some portions to become rubbery and tough. The texture of the food may not be pleasant and food flavours may not develop fully.

Only certain types of foods are best suited for microwave cooking. For example, raw peas and beans may become wrinkled and rubbery. So use vegetables such as potatoes, pumpkin and cauliflower which cook well and retain their flavour and shape.

Microwave cooking is simple. Place the vegetables or meats, cut in a thickness of ½ inch, in a shallow container in a single layer. Cover the container with a plastic wrap but pierce it with a fork to make some vents. Whole vegetables with a thick skin need not be wrapped. Their skin will act as a wrapper, but they should be pierced at one or two places to allow the steam to escape. Cooking time is different in different microwaves. If the microwave doesn't have a turntable, you must rotate the dish at the halfway point so that the food is cooked evenly.

Many people use the microwave for reheating food which is a real time saver. You should place the food in a container that is more broad than deep. A small amount of liquid should be sprinkled on the finished dish to give it the correct moisture. Additional seasonings and herbs may be stirred into the dish according to taste.