Standard microwave ovens have been in the home for numerous years. This technology has been improved by the development of the combination microwave oven. This combines the speed of the microwave with the high temperature of the convection oven.
The great inconvenience of microwave cookery - no crisp, brown coating - has been resolved and food cooked by the combination technique is quick and appears appealingly baked. Browning foods is advantageous when you are baking or roasting, as it gives the food a look of being done rather than anemic and unappetizing as with microwave cooking.
Microwave cooker have invariably needed special care over the choosing of cookware and this is furthermore the situation when cuisine by the convection method as plastic cookware would be affected by the high temperature and metal cannot be used in a microwave! Manufacturers have addressed these problems with 'anti-sparking' devices incorporated into the ovens so that metal baking dishes can be used.
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