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Comment by black-tea | Hacker News Reader

Microwaves might convenient but are inferior to conventional ovens. You won't find one in a professional (high end) kitchen.

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Do you happen to have a source for this?

One can find articles that seem to imply the opposite.

> A few of Mr. Myhrvold’s microwave recipes — an eggplant Parmesan, which purports to turn the vegetable creamy instead of rubbery, and a steamed chocolate sponge cake — echoed ones I had seen before. (Mark Bittman has written in The New York Times about using the microwave to make several dishes, and “Eleven Madison Park: The Cookbook” includes a recipe for microwaved pistachio spongecake.)

https://www.nytimes.com/2013/01/09/dining/microwave-cooking-...

Many chefs in high end restaurants won't accept a microwave. Michel Roux Jr even complained when contestants used them on British TV show Masterchef.

If you want to start name dropping, what about Heston Blumenthal? I bet he has a microwave.

I'm sure some chefs reject microwaves to make a point. I would contend its a minority though, I would also contend that it's to allow the Mr Rouxs of the world to justify inflated prices, rather than any inherent problem with the machine.

Despite that he wrote an elaborate technical cookbook, does anyone from the gourmet chef world really consider Nathan Myhrvold an authority on cuisine or cooking techniques or taste?

Chef Ping is found in plenty of high end kitchens; I know plenty of chefs who use them from pubs right the way up to two star kitchens.

Hell, even some of the sponge cake on the menu at el Bulli was microwaved.

When microwaves were fairly novel, contemporary cookbooks and magazines acted as if future Americans would be cooking all foods in the microwave. From what I recall, my mother cooking pork roast in the microwave did not last very long.

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