## Concerns about radiation A serviceable, undamaged, certified microwave oven has the same radiation as a Wi-Fi router in an active data transmission mode. Safety regulations, however, prescribe to stand away from the microwave when it is operating. If you have a job that requires you to stand in front of a microwave for 7–8 hours per day, then that may be cause for concern. ## Changing the structure of the food Another common claim is that when foods are heated in the microwave, their molecular structure changes, and they become unhealthy. In reality, radiation simply accelerates the movement of water in the food and heats it up — there is no change in the structure of the food. As for the content of useful substances, they go away just like with any other heat treatment. But this all depends on the duration of heating and temperature. ## Poor taste It is true that the taste of dishes heated or cooked in a microwave oven can be different. This is due to the fact that the moisture inside is not distributed in the same way as when cooking in the oven or in a pan. Foods are heated all at once, not first on the outside and then inside. ## Older models are especially dangerous to use They are only dangerous if they are defective, cracked, or not airtight enough. However, this also applies to brand-new devices. In other cases, there is no difference in terms of impact on the body. ## Cookware emits toxic substances when heated in the microwave Not all dishes are suitable for use in a microwave oven. Porcelain, fire-resistant glass, silicone, and ceramic glass are usually safe to use. Plastic is only suitable if it has a marking indicating it is safe to heat in the microwave. Avoid putting tinfoil in the microwave at all costs. It is not only harmful but also a fire hazard!