Editing Microwave oven (section)

=== Safety benefits and features ===
All microwave ovens use a timer to switch off the oven at the end of the cooking time.

Microwave ovens heat food without getting hot themselves. Taking a pot off a stove, unless it is an [[induction cooktop]], leaves a potentially dangerous heating element or [[trivet]] that remains hot for some time. Likewise, when taking a [[casserole]] out of a conventional oven, one's arms are exposed to the very hot walls of the oven.  A microwave oven does not pose this problem.

Food and cookware taken out of a microwave oven are rarely much hotter than {{convert|100|C}}. Cookware used in a microwave oven is often much cooler than the food because the cookware is transparent to microwaves; the microwaves heat the food directly and the cookware is indirectly heated by the food. Food and cookware from a conventional oven, on the other hand, are the same temperature as the rest of the oven; a typical cooking temperature is {{convert|180|C}}.  That means that conventional stoves and ovens can cause more serious burns.

The lower temperature of cooking (the boiling point of water) is a significant safety benefit compared with baking in the oven or frying, because it eliminates the formation of tars and [[Char (chemistry)|char]], which are [[carcinogenic]].<ref>{{cite web |title=The five worst foods to grill |publisher=Physicians Committee for Responsible Medicine |year=2005 |url=http://www.pcrm.org/health/reports/worst_grill.html |archive-url=https://web.archive.org/web/20101230043041/http://www.pcrm.org/health/reports/worst_grill.html |archive-date=December 30, 2010 }}</ref> Microwave radiation also penetrates deeper than direct heat, so that the food is heated by its own internal water content. In contrast, direct heat can burn the surface while the inside is still cold. Pre-heating the food in a microwave oven before putting it into the grill or pan reduces the time needed to heat up the food and reduces the formation of carcinogenic char. Unlike frying and baking, microwaving does not produce [[acrylamide]] in potatoes,<ref>{{cite web | title = Acrylamide: Information on diet, food storage, and food preparation | date = May 22, 2008 | publisher = U.S. [[Food and Drug Administration]] | website = fda.gov | url = https://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htm | quote =  Boiling potatoes and microwaving whole potatoes with skin on, to make "microwaved baked potatoes", does not produce acrylamide.⁽¹⁾ (Footnote&nbsp;(1): Based on FDA studies.)}}</ref> however unlike deep-frying at high-temperatures, it is of only limited effectiveness in reducing glycoalkaloid (i.e., [[solanine]]) levels.<ref>{{cite report | first1 = Raymond | last1 = Tice | first2 = Brigette | last2 = Brevard | date = February 1999  | title = 3-Picoline [108-99-6]: Review of toxicological literature | publisher = Integrated Laboratory Systems | place = Research Triangle Park, NC | url = http://ntp.niehs.nih.gov/ntp/htdocs/Chem_Background/ExSumPdf/Picoline_508.pdf }}</ref> Acrylamide has been found in other microwaved products like popcorn.