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.
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.