While generally energy-efficient, continuous use of a microwave for multiple dishes can still contribute to overall energy consumption.
Using plastic containers in microwaves can lead to the release of harmful chemicals into food.
Certain liquids can superheat and suddenly boil over, posing a risk of burns.
Microwaves are not suitable for all cooking methods, such as baking or frying.
Foods, especially those with a crispy texture, can become soggy or rubbery when microwaved.
Microwaves may heat food unevenly, leading to cold spots and potentially undercooked areas.
Microwaving can reduce the nutrient content of some foods, particularly if overcooked.