THE SCIENCE, SIMPLY

Why steamed food tastes better than microwaved.

Steam surrounds your food at 100°C from every side. A microwave fires radiation unevenly. The difference shows up in every mouthful.

STEAM VS MICROWAVE

Where the difference is most obvious

STEAM RESULT

Chicken

Stays tender and juicy instead of turning rubbery.

STEAM RESULT

Rice

Fluffs back up instead of hardening at the edges.

STEAM RESULT

Pasta

The sauce loosens and glosses again instead of drying to glue.
You've noticed it — reheated food never tastes as good as it did fresh. It isn't in your head, it's physics. How you reheat a meal matters as much as how you cooked it. Here's what's actually happening inside the two most common methods.

THE MICROWAVE

Uneven, and drying

Microwaves fire electromagnetic waves that agitate the water inside your food. Heating is uneven — scorching hot spots next to cold centres — and the process drives moisture out. That's why chicken turns rubbery, rice hardens at the edges, and pasta dries into a brick.

STEAM, AT 100°C

Even, and moist

Steam envelops your food from every direction at a steady 100°C, adding moisture back instead of stripping it out. Nothing overcooks on one side while the middle stays cold. The meal reheats toward how it tasted when you made it.
THE STEAM RESULT
A microwave is solving the wrong problem — it's just making food hot. Steam is preserving the meal you made, right down to the heat-sensitive vitamins dry heat burns off.
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Taste the difference steam makes.

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230W of steam power · 1,195g · Designed in the Netherlands · BPA-free · As seen in BBC · Engadget · Mashable · TechCrunch