Best Stove Top Microwave in 2021
GE JNM3163DJBB Over-the-Range Microwave, 1.6
- Convenience Cooking Controls operating made Quick And easy
- Auto and Time Defrost defrosting times And power Levels Are Programmed Automatically Or manually For Optimal results
- 1.6 Cu. Ft. Capacity 950 watts (Iec-705 Test Procedure)
- Turntable on/off controls turntable operation.Electrical Input - 120V Watts:1600
- Two-speed, 300-cfm venting system removes smoke, steam and odors
Toshiba EM925A5A-BS Microwave Oven with Sound On/Off ECO Mode and LED Lighting, 0.9 Cu.ft, Black Stainless
- Stylish Black Stainless Steel with timeless design
- Pre-programmed menu for 6 popular foods like popcorn, pizza, potato and more
- One touch start - quick access to start the microwave from 1 to 6 minutes cooking at full power
- Equipped with power-saving eco mode, sound on/off option and child safety lock
- 900 watts with 10 power settings, clock, and kitchen timer
- Bright digital display, easy-to-read control panel, LED cavity light and 10. 6 inches glass turntable
- If you wish to mute the buzzer of the microwave, pleas long press on the button "8" For 3-5 seconds. The buzzer is automatically switched off after a long beep.
- The keypad was covered by a protection film during the shipment. Please Peel it off before your first use.
- 1 year, Please keep the packaging for contacting Toshiba After sales service And product returns.
GE JVM3162RJSS 30" 120 Volts 1.6 cu. ft. Capacity Over the Range Microwave with Convertible Venting and 1000 Watts in Stainlesss Steel
- 1.6 cu. ft. Capacity Over the Range Microwave with Convertible Venting
- Microwave Settings-Defrost,Popcorn
GE 1.7 Cu. Ft. White Over-The-Range Microwave Oven
- Convenience cooking controls operating made quick and easy
- Electronic controls with graphic display make this microwave easy to use
- Includes recirculating charcoal filter kit for non-vented applications
Sharp Over The Range Microwave Oven With 1.6 Cubic ft 1000W 300 CFM, Stainless Steel
- 1.6-cu. ft. capacity microwave oven with 1000 watts of power and 10 power levels for over-the-range installation
- Contemporary, edge-to-edge stainless steel design with grey interior and bright LED cooktop lighting
- 12.8" Carousel glass turntable, with on/off functionality, is recessed to create an even cavity floor
- Roomy interior with bright LED lighting accommodates cookware as large as 14" x 20"
- Chrome grill rack accessory included for multi-level cooking and reheating
Frigidaire FGMV176NTF 30" Gallery Series Over the Range Microwave with 1.7 cu. ft. Capacity in Stainless Steel
- Over The Range
- 1000 Watt Cooking Power / 9 Power Levels
- Sensor Cooking Function / 2-Speed 105/300 CFM Fan
- Dimensions (WHD): 30 X 16.4 X 15 in.
GE JNM3163RJSS 30" Over-the-Range Microwave with 1.6 cu. ft. Capacity, in Stainless Steel
- Electronic Touch
- 2-Speed 300-CFM
- 10 Power Levels
- 1.6 cu ft
- 1000.0 W
GE JVM6175DKBB Over-The-Range Microwave, 1.7
- 1.7 Cu. Ft. Capacity
- 1000 Watts Cooking Power
- Dimensions (WHD): 29 7/8 in. X 16 1/2 in. X 15 in.
GE PVM9005SJSS Microwave Oven
- 2.1 cu. ft. Over-the-Range Microwave Oven with 1050 Watts
- 10 Power Levels
- Three-Speed 400-CFM Venting System
- Sensor Cooking Controls and Chef Connect
Avanti MOTR13D3S 24" Over The Range Microwave, Stainless Steel
- Stainless Steel Finish
- 1000 Watts
- 300 CFM Two-Speed Vent
- Integrated Lighting and Exhaust Vent
- Rotating Turntable
Dangers of Cooking Food in Microwave Ovens
Microwave cooking changes the structure of food substances, destroys nutrients, and causes the formation of cancer-causing chemicals. Before you "nuke" your next TV dinner, read this..
Interestingly, simply standing in front of a microwave is highly damaging to your health. We know that cells explode in the microwave. If you don't believe me, try frying an egg in your microwave. We are made up of trillions of cells. So, consider how many are getting damaged if you stand in front of your microwave for 5 to 10 minutes.
Microwaves force molecules hit by them to reverse polarity one to billions of times per second. This form of radiation is unsafe even in milliwatts. Especially sensitive is the oxygen in the water molecule--which, by the way, makes up 80 percent of the human body. Microwave radiation damages cell membranes and compels anaerobic metabolism, producing H2O2 and CO (carbon monoxide) -- just like a cancer cell. Microwaves also increase acidity, upset cell divisions, suppress immunity, and change oxidation to fermentation--a breeding ground for cancer.
Two notable figures in the study of microwaved foods are Blanc and Hertel, a former Swiss food scientist and a biochemist, whose research concluded that after eating microwaved food, hemoglobin levels decrease, cholesterol increases, white blood cell count increases, red blood cell count decreases and radiolytic compounds (unknown in nature) are produced in the blood.
Since 1957, the Russians have also performed extensive experiments with microwave ovens at the Institute of Radio Technology. According to a 1998 report published in the "Journal of Natural Science", the following effects of microwaving foods were observed by the Russian forensic teams:
* Heating prepared meats in a microwave created a known cancer-causing agent, while destabilizing active protein compounds and producing a binding effect to radioactivity in the atmosphere.
* Microwaving milk and cereal grains created numerous cancer-causing agents within protein compounds.
* Thawing frozen fruits in a microwave caused alteration in the catabolic behavior of sugar complexes.
* Even very short periods of exposure altered plant alkaloids in raw, cooked or frozen vegetables.
* Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables.
* Ingestion of microwaved foods caused a higher percentage of cancerous cells in the blood.
* Chemical alterations within food substances resulted in malfunctions in the lymphatic system and impairment of the immune system's capacity to protect itself against cancerous growth.
* Eating microwaved foods led to disorders in the digestive system, increased the incidence of stomach and intestinal cancers and caused a gradual breakdown of digestive and excretory system function.
* Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
reduced bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and fatty acids.
* Microwaving destroyed all of the nutritional value of proteins in meats, and lowered the metabolic activity all basic plant substances in fruits and vegetables.
As a result of these findings, microwave ovens were banned in Russia in 1976; however, the ban was lifted years later under new leadership.
Irradiation vs. Microwaving
It is important to note that irradiating is not the same as microwaving, but they are similar in that both use unnatural frequencies to alter food. The Cornell University in 1977 irradiated some sugar and fed it to rats. The type of cell damage shown on postmortem was the same as if the rats themselves had been irradiated! Other studies have confirmed what safe-food advocates have known for more than thirty years--exposing food to ionizing radiation can lead to the formation of bizarre new chemicals called "unique radiolytic products" that can damage DNA and cause serious health problems. One such chemical, known as 2-DCB, caused "significant DNA damage" in the colons of rats that ate the substance. The chemical, which ironically is a well-known "marker" for determining whether food has been irradiated, has never been found naturally in any food on earth.
Don't microwave food or beverages unless you absolutely must. Never microwave baby formula or breast milk for an infant! Break the habit of relying on the convenience of microwaved cooking. Allow yourself more time to prepare meals if need be, or adopt a healthier diet that includes more raw fruits and vegetables and less processed foods. The information presented here is factual. Now you know, so do the right thing with this information--protect your health.
Anti-aging Manual: The Encyclopedia of Natural Health; Joseph B. Marion; 2005