More than 90% of American households have at least one microwave, but what you don’t know may surprise you.
While these popular appliances can save you time, they can’t handle everything you throw at them.
According to a Harvard study, foods that are quickly microwaved preserve more Vitamin C and other nutrients than if you eat food slowly cooked on the stove or oven.
But there are some things you should never zap.
For starters, hard-boiled eggs can explode due to a build-up of pressure. And chili peppers are another no-go!
“So, when you heat them up in the microwave, they get hot, and they release vapors. And if you open the microwave, you can actually burn your eyes,” explained Rukhsana Shanbhag, a registered dietitian.
Because the ovens work by sending waves through water particles, they don’t do a good job of heating up oil — which is virtually water-free.
Anything with alcohol in it can catch fire. And cooking or reheating meat in a microwave can affect the taste and texture.
“Even reheating them makes them very tough,” said Shanbhag.
You should also avoid microwaving plastic containers. The heat releases a chemical called BPA, which has been linked to health problems like diabetes, heart disease, and high blood pressure.
The safest way to microwave your food?
“Put it in a glass plate, put a cover on it,” said Shanbhag.
Other microwave no-nos: brown paper bags, dry sponges, and aluminum foil could catch on fire.
Another tip: you should never turn your microwave on when there’s nothing inside. The hotbox can overheat and shut down.