Cook Today . . . Tomorrow's Way
Microwave ovens were introduced in 1947, using radar technology developed during World War II. Noting that microwave generators created heat, a Raytheon engineer adapted the technology for cooking food; his first experiment was to pop kernels of corn. Manufacturers expected that consumers would use the new ovens to cook entire meals from scratch in a fraction of the time required for conventional cooking. By 2000, 90 percent of U.S. households had a microwave.
Microwave oven, 1955
Gift of Frigidaire Company
Developed by Tappan in conjunction with Raytheon, the RL-1 was the first microwave oven designed for home use. A 1955 model failed to sell well due to its steep price of $1,295, as well as customer confusion about how to use it.
Microwave oven, 1976
Gift of Jeff and Jan Thompson
Oven manufactured in Japan by Matsushita Electric Industrial Co. for the JCPenney department store chain.
Designed for the Microwave
Food molecules such as water, fat, salt, and protein interacted differently with microwaves than with conventional cooking methods, affecting the consistency and flavor of food. Food companies reformulated and repackaged foods to make them suitable for microwave heating. Other manufacturers created microwave-safe cookware.
Micro-Go-Round
Gift of Nordic Ware
The Micro-Go-Round automatic food rotator promised consumers “no more hot & cold spots.” In response to its popularity, manufacturers began adding automatic turning tables to later models of home microwaves.
Microwave bacon/meat rack
Gift of Nordic Ware
In 1978, Nordic Ware developed a new plastic molding technology to create cookware that worked in both conventional and microwave ovens.
