If the directions for a frozen food give you the option of microwave or conventional oven, which do you choose and why?

As a German, of course I choose the oven.

That was very black humor, loli!

Terrible!

For pasta dishes or other things that don’t have a crust, I will use the microwave, because it’s the difference between waiting 4 minutes, over waiting 45 minutes.

With a quiche, or a pizza, or a pot pie, I would be more inclined to use the oven, but I’ve had some vegetarian pot pies that turned out with a perfectly crispy crust that were cooked in the microwave. I think the brand was Amy’s.

This is the pie: https://www.amys.com/our-foods/vegetable-pot-pie

Always oven. Definately tastes better to me, too.

Yes, bread just doesn’t do so well in the microwave, does it.

Let’s ask our resident pro… @Kardamom, what IS the difference between microwaving and the oven, and why does oven cooked seem to taste better to us?

@Dutchess_III No, and no crispy crust on pizza, pot pies or any of that disgusting quick food my husband adores. lol

Here is a site that gives a pretty good description of how a microwave oven works, and then compares it to a convection oven (which is a regular oven with a fan that blows the heated air around)

https://homequicks.com/convection-oven-vs-microwave

From the above site “in case of a microwave oven, food is cooked by passing non-ionized microwave radiation through the food. The water and fat in the food absorb this radiation by dielectric heating. The heat is then distributed throughout.” So although the inside of the food gets heated (from the inside out) it is more like steaming. The air inside the oven stays at room temperature, and cannot brown the food.

A standard oven heats the whole inside of the oven, baking the food, which also browns the food, and keeps it dryer.

Luckily, newer technology in packing frozen food, as well as different methods of creating the frozen food, make it possible to get crispy crusts on some items, like the pot pie I mentioned above, but I think the drier cooking method, of a comventional oven is what makes it brown, and have a “baked” texture, and therefore taste better, but I am perfectly happy with my veggie microwaved pot pies.

It depends on what it is. If it’s something with a crust, then definitely oven. If it’s just a frozen Indian food dish then I don’t think it matters.

The oven does usually make better food, though it depends on what it is.

I only microwave the few things that I am confident will do well in a microwave, which usually means they were designed for it. I’ve also usually chosen those things as fast convenience foods that I intend to microwave, that I know I like ok when microwaved. Though I’d prefer to eat them baked, the difference on those specific things isn’t usually enough for me to want to take the time to bake them. If I’m in a situation where I’d bake those things I bought as microwavable snack, I’ll probably choose to eat something else entirely.

It depends on how hungry I am.

I choose the microwave because it uses less energy and does a better job retaining nutrients.

Exceptions: Anything that needs a crunchy crust to taste right.

It’s a vast waste of energy to heat an entire oven for a small frozen meal. I use the microwave, at almost no energy cost.

If I’m really cooking something, though, I use the oven without any guilt. Today, I had to roast 5 lbs. of butternut squash for a batch of soup; the whole kitchen smelled toasty and wonderful. But, I avoid using the oven during the summer months; again, it’s about energy, and not wanting to heat the place and then using the air conditioning.

The oven, unless I’m in a hurry..
I don’t think it tastes much different, except microwave burn. I just prefer it because you get that smell in the house from cooking.

I just eat it frozen. If you cook it, you are defeating the whole purpose of frozen food.

I use the microwave for nearly everything. I don’t care if my meat is “browned”, I even cook ground turkey patties in the microwave. Exceptions include frozen pizza and frozen lasagna, especially on cold days.

I guess it depends on which way it will come out the best and how much time I have to prepare it.

Usually, the microwave, because it’s faster, but for some things I do both.

I don’t like microwaving in plastic, so for a lot of frozen foods I only do part of the cooking in its container in the microwave. Once unfrozen I transfer to a plate and finish microwaving or transfer to a baking dish and bake the rest of the way in the toaster oven, or broil to brown the top, depending on what it is. I use my toaster oven almost every day.

@filmfann I married a man that hates when the house smells like food, and his family doesn’t even understand that some people like it. Just this morning he opened the window when he cooked breakfast and I was freezing.

Guess it is time for a divorce.

I like convenience so I’ll pick microwave. The reason I hate oven is that it takes a considerable amount of time to cook something that you can eat in less than 5 minutes.

Is it something small? Microwave. Things like heating up leftovers for my lunch or a meal for one person.

Is it something I need done quickly? Microwave. Heating up a side dish or cooking a frozen vegetable fall in that category.

Things like a family-size frozen dinner go in the oven.

Side note – if you want it to stay warm throughout the meal, use your oven or stove top. Microwaved food cools down more quickly than conventionally heated food.

A conventional oven gives the best results because the food comes out drier than a microwave. Take the crust on a chicken pot pie for example.