11 Ways You’re Using Your Microwave All Wrong

4. You don’t poke holes in food with skin

​When foods with high water content are heated in the microwave, they expand and the water inside turns to steam. When that moisture has no way to escape, certain foods will explode. This typically applies to foods that have a sort of skin, such as potatoes, eggplant and certain meats like hot dogs or sausage. Poke holes in any food that has skin to avoid building up pressure. Cooking an egg in its shell is never advised!​

5. You use cheap plastic containers.

Certain plastic containers shouldn’t go into the microwave, especially the more flexible, cheap ones, Lendway says. It’s important to avoid chemicals such as bisphenol A (BPA) and phthalates , which can enter the body along with foods that have come in contact with them and damage the liver, kidneys, lungs and reproductive system. When BPA gets heated, it is more likely to leach into water and food.   ​

​To avoid any dangerous chemicals in plastics, opt for glass containers. But make sure that they are made from tempered glass so they won’t shatter when heated in the microwave.​

​​6. You think the microwave cooks food from the inside out

​Microwaves penetrate food to a depth of approximately 1 to 1.5 inches, but the heat will struggle to reach the center of thicker foods. As a result, the inside of the food gets cooked gradually, starting from the outer layers and progressing toward the middle.​

Note that the air surrounding food in a microwave oven is at room temperature. As a result, the food’s surface doesn’t reach temperatures high enough to brown or crisp its outside. That’s why food cooked in a microwave doesn’t develop the desirable crispy appearance you expect from many conventional cooking methods. ​

​7. You microwave water too long

​Water that is microwaved too long can become superheated, meaning it is warmed past its boiling point — even though it doesn’t appear to be boiling. When superheating has occurred, any movement, such as picking up the container or pouring something into it, can result in a strong eruption of boiling water. Check your manufacturer’s instructions to know how long is too long to microwave water. ​

8. You’re afraid of standing near the microwave

A federal standard limits the amount of radiation that can leak from an undamaged microwave to a level much lower than what can be harmful to humans.​​Remember that interlock systems almost immediately stop the production of microwaves whenever the door is opened. ​

9. Your microwave is damaged

Microwaves are safe when operated as intended, according to the Food and Drug Administration. However, if your microwave’s door hinges or seals are damaged, bent, warped or otherwise compromised, it is important to discontinue its use. A microwave that can operate with the door open or cracked may leak radiation.​

10. You don’t account for standing time

Microwaves cause water, fat and sugar to vibrate at 2.5 million times per second. Once the food is removed from the oven, the molecules continue to generate heat as they come to a standstill. This is referred to as carryover cooking time, resting time or standing time.​

​This lasts longer in more dense foods such as turkey or roast beef, and less so in breads, small vegetables and fruits. 

11. You don’t know your microwave’s wattage.

The higher the wattage of your microwave, the quicker it cooks. So, for food safety, it's a good idea to know your microwave's wattage when following cooking instructions.

If you're don’t know your microwave’s wattage, check the inside of the door, the serial plate on the back, or your owner's manual.

Otherwise, you can follow the USDA’s quick "Time-to-Boil" test to get an estimate:

Fill a 2-cup glass measuring cup with 1 cup of water. Add ice cubes and stir until the water is ice cold. Then, remove the ice cubes and pour out any extra water until you're left with exactly 1 cup. Set your microwave to high for 4 minutes, but watch closely to see when the water starts to boil.

• If water boils in less than 2 minutes, it is a very high wattage oven 1000 watts or more.
• If water boils in 2½ minutes, it is a high wattage oven about 800 watts or more.
• If water boils in 3 minutes, it is an average wattage oven 650 to 700 watts or more.
• If water boils in more than 3 minutes or not by 4 minutes, it is a slow oven 300 to 500 watts.

For high-wattage microwaves, use the shortest cooking time listed. For lower-wattage microwaves, go with the longest time. If your microwave has a very high wattage, you might need to reduce the minimum cooking time even further.