Microwaves cook and heat food, boil water and pop popcorn and aren't harder on food than the stove.
Microwaves are harmless, but veggies swimming in water will quickly lose their healthy green glow.
When scientists at Cornell University nuked spinach, Popeye’s favorite food retained most of its vitamins. But when the researchers cooked the leafy greens on the stovetop, they lost 77 percent of their folate, a form of vitamin B.
Zapped bacon faired better than pan fried, too.
Broccoli cooked in water, in the microwave, loses most of its antioxidants, according to a 2003 study conducted in Spain. But steamed or waterless cooking helps broccoli hold on to its vitamins.