![]() ![]() “I don’t need an overly complicated microwave, but I do like that with this one you can customize within certain presets - like you can select different times within the defrost setting,” she says, adding that she also uses it to make popcorn a lot, as well as single-serve items like mug cakes and mug macaroni.īefore she renovated her kitchen in 2019, Strategist senior editor Winnie Yang had owned the Panasonic for a few years, too, and says it performed just as well as the high-end Thermador over-the-range microwave with which she replaced it. And after three years, the Panasonic is still speedy and going strong. (When we culled a list of the best-rated microwaves on Amazon, we found that Panasonic was one of the best-reviewed brands.) It’s “large-capacity, powerful, and has great functionality,” she says. Style: Countertop | Size: 12.25” x 20.7” x 15.8” | Capacity: 1.2 cubic feetĬatherine McCord, creator of the blog Weelicious, has had a bunch of different microwaves over the years - but she really loves her current Panasonic. To find the best at each end of the spectrum - as well as plenty in between - I chatted with folks who are very passionate about their own. If you’re just looking for a simple machine that will warm up your coffee and last night’s stir fry with little fuss, you can definitely get away with spending less. If you want one with lots of precise settings, it might be smart to invest a bit more. Microwaves, though, do run the gamut of just how exacting they are (and, accordingly, how expensive). Ina Garten has a great thing: She melts down a full pint of Häagen-Dazs vanilla ice cream to make a perfect crème anglaise.” “Nachos are so good in the microwave because you don’t burn the chips. “For me, it’s all about knowing what to use them for and what not to use them for,” he says. Food writer, editor, and cookbook author Matt Rodbard loves microwaves, too (and has a section of his own book dedicated to them). ![]() Chef David Chang and New York Times reporter Priya Krishna published a cookbook a couple of years ago that has an entire section on the title appliance, and Chang even came out with his own line of microwavable dishes. There’s also been a bit of a vocal pro-microwave renaissance among food-industry people. There are other perks of the appliance I miss too: quickly defrosting frozen foods, softening butter and ice cream to just the right consistency, melting chocolate for baking, and, of course, making popcorn. While I’ve gotten used to reheating leftovers in a pot or pan, I’m never not aware of the fact that it would be a much more efficient task if I had one. There’s no microwave in my current rental apartment (and sadly, no room to add one of my own). ![]()
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