Microwave Hazards Vs. a Convection Oven

Cooking Hazards

• Cooking certain foods in a microwave oven produces a chemical called acrylamide, which is reported to be a cancer-causing substance, according to the Food and Drug Administration. Higher wattage microwaves produce more of the chemical than lower-wattage ones. Heating foods in a convection oven releases no such chemicals.

  Using a microwave to heat foods packaged in a metallic container can cause sparks and damage to the unit itself. It is safe to use metallic objects, such as aluminum foil and tin pans in convection ovens.

Radiation Exposure

• Microwave ovens with worn or faulty door seals provide an opening for radiation leakage. The typical level of leakage from a microwave is 0.2 milliwatts per square centimeter, according to the Canadian Centre for Occupational Health and Safety. However, no scientific research supports that prolonged microwave oven radiation exposure to be harmful to the human body, the center says. Convection ovens cook and circulate heat via a fan, eliminating any question or concern about radiation.

Safety Precautions

• Follow a couple simple measures to safely use a microwave oven. Avoid using a microwave oven when it is empty, and always make sure the door is closed securely.

Considerations

• Before purchasing a microwave or convection oven, consider how much and how you will use the appliance. Because convection ovens can broil, bake and brown in addition to heating food, consider what functions are most important in a microwave versus a convection oven.