Getty ImagesBy Elizabeth Gunnison
Call me paranoid, but I have long harbored an absolute conviction that food heated up in the microwave cools faster than food heated on the stovetop or in the oven. I don't think I'm being delusional here. Whether I'm nuking a half-finished cup of coffee - which I do almost daily - or cooking a frozen pizza, or heating up last night's leftovers, it all comes out of the microwave sizzling hot and then seems to cool to room temperature before I can find a clean fork. Given that I am a person who once weasled my way out of a high-school physics class by inventing an independent study in poetry-writing, I have always simply chalked this observation up to karma: food heated hastily will cool hastily, just to spite your impatient ass. Makes sense!
Today, in a burst of science-y curiosity, I decided it was time to seek a more logical explanation for the phenomenon. I called up Harold McGee, a man who has made a career of applying chemistry, physics, and biology toRead More »from 3 Better Ways to Microwave Your Leftovers