MICROWAVES

“It’s true that microwaves aren’t as versatile as conventional ovens, but for certain tasks, a microwave can be very useful,” says Seymour. Reheating is a good example, as is defrosting, melting butter or chocolate, or softening onions. Baked potatoes are also best started o in the microwave before being crisped up in the oven – or indeed finished in the microwave, if you don’t mind a softer skin. “As they can cook or heat food more quickly, microwave ovens use up to 80 per cent less energy less than conventional ovens,” says Seymour.