For decades, the microwave has ruled weeknight dinners, late‑night snacks and lukewarm coffee rescues. Now a new countertop device, blending speed with proper cooking, is starting to convince families that they may not need that humming metal box much longer.
A new kind of “instant heat” for busy kitchens
The new device, already tested in several US and UK households, combines high‑intensity convection, targeted infrared heating and smart sensors. Instead of blasting food with random radio waves, it tracks surface temperature and moisture in real time. The goal is simple: heat as fast as a microwave, but with the texture and flavour of a real oven.
This new generation cooker aims to deliver microwave speed with pan‑fried texture and oven‑baked browning, on the same plate.
Early adopters say leftovers come out hot and crisp, not soggy or rubbery. Frozen chips finish with a proper crunch. Pizza slices regain their stretch instead of turning into cardboard. Coffee and tea warm evenly without that strange overheated ring at the rim of the mug.
How it actually works
The device looks like a compact oven, roughly the size of a medium microwave. The technology inside, though, takes a different route from what most homes know.
Layered heating instead of brute force
- Convection fans move hot air quickly around the food.
- Infrared elements focus on the surface for browning and crisping.
- Thermal sensors monitor temperature thousands of times per second.
- Software adjusts power and timing automatically to avoid cold spots.
Where a microwave agitates water molecules across the entire volume of food, this device treats the dish like a chef would: sear the outside, then bring the inside up to the right temperature. Pre‑programmed modes recognise common meals such as frozen lasagne, roast vegetables or reheated takeaway, then tweak the heating pattern.
Instead of asking for time and power level, the unit asks what you are cooking and how you want it to turn out.
Speed compared with a traditional microwave
Engineers behind the product claim it cooks up to 40 percent faster than a standard fan oven and roughly matches the microwave for many reheating tasks. Independent testers have begun to share early figures:
| Food item | Standard microwave | New device | Conventional oven |
|---|---|---|---|
| Leftover pasta (1 portion) | 3 minutes | 3–4 minutes (with browning) | 12–15 minutes |
| Frozen chips (300 g) | 6–7 minutes (soft) | 8–9 minutes (crisp) | 18–22 minutes |
| Pizza slice | 1½ minutes (limp) | 2–3 minutes (crusty) | 10–12 minutes |
The device rarely wins a flat race against a microwave when the only goal is “hot in the middle, texture be damned”. Its designers argue that actual eating quality matters more than shaving a minute, and early user feedback tends to agree.
Why some people are ready to ditch the microwave
Households have started to question whether a microwave still earns its place on the counter. Rising energy prices, crowded small kitchens and changing food habits all put pressure on single‑use appliances.
One compact machine promising to reheat, roast, grill and even air‑fry offers a tempting way to clear space without slowing dinner.
Families mentioned several reasons for considering a switch:
- They dislike the texture of microwave food, especially bread, pastry and meat.
- They want more control over browning and crisping.
- They try to cook from fresh ingredients more often and reheat less.
- They worry about uneven heating, particularly with baby food or leftovers stored in deep containers.
This new device answers most of those frustrations. It heats from the outside in, so bread comes out crusty, and chicken skin actually crackles. Leftovers reheat more evenly, reducing the need to stir halfway or guess whether the centre is safe.
Safety, health and what science actually says
Many people still feel uneasy about microwaves, even though decades of research classed them as safe when used correctly. The new cooker does not use microwave radiation at all; it relies on heat transfer methods already familiar in ovens and grills.
That said, food safety still depends on technique, not only on technology. Public health guidelines stress a few basic rules that also apply here:
- Reheat leftovers to at least 75°C (167°F) all the way through.
- Avoid reheating the same dish more than once.
- Spread food in a shallow layer for faster, more even heating.
- Use containers that handle high heat without warping or leaching chemicals.
No gadget can fully compensate for unsafe handling of food; sensors help, but they do not replace common sense in the kitchen.
The device tries to reduce guesswork by showing a live temperature estimate and warning when the internal target has not been met. Some models log previous cooks and learn which dishes your household reheats most often, then adjust timings depending on container type and starting temperature.
Energy use and cost in real life
Energy efficiency often decides whether a product becomes standard in homes. Early tests show this machine using less energy than a full‑size oven for small portions, but more than a cheap, low‑power microwave for quick tasks like warming a single cup of tea.
Where it shines is in the middle ground: one or two trays of food where an oven would need long preheating. Because the chamber is small and heats quickly, it wastes less heat. For a typical weeknight meal for two, energy use sits somewhere between an air fryer and a compact fan oven.
Price may slow adoption. The first models cost more than a mainstream microwave, roughly closer to a premium multi‑cooker or high‑end air fryer. Industry sources expect prices to fall over the next three to five years as production scales up and cheaper competitors appear.
What this means for existing kitchen appliances
Microwave sales already feel pressure from air fryers, smart ovens and improved stovetop cookware. This new cooker adds another headache for manufacturers who still rely on the classic 800‑watt box.
Some large appliance brands have started to partner with the startup behind the device, offering hybrid models that keep a basic microwave mode alongside the new heating technology. Retailers hope this will ease customers into the change without asking them to abandon familiar buttons overnight.
The most likely short‑term future is not a dramatic switch, but kitchens where the microwave slowly loses ground to smarter, more versatile heat sources.
Restaurants and cafes are watching closely too. Fast‑casual chains see an opportunity to crisp sandwiches or finish baked goods at the counter without installing full ovens, which can require extra ventilation and safety checks. If performance holds up in busy service, commercial versions could spread through coffee shops, petrol stations and workplace canteens.
Beyond reheating: how people actually use it day to day
Users who tested the device for several weeks report that it quietly changes their cooking habits. Because preheating is short, people feel more willing to roast vegetables on a Tuesday night or bake a single portion of fish instead of ordering takeaway.
Home cooks mention quick routines such as:
- Toasting stale bread directly on the rack with a light mist of water.
- Finishing pan‑seared steaks with a brief, high‑heat blast for an even centre.
- Reheating fried chicken so the coating regains bite.
- Refreshing supermarket pastries without drying them out.
Some treat it like a “reverse microwave”: instead of using it only when rushed, they rely on it for smaller but more considered meals. The machine supports that shift with recipe suggestions on its small display, based on the time of day and what people cooked previously.
Questions to ask before buying one
Anyone tempted to replace a microwave will need to weigh the decision carefully. A microwave still wins for a few tasks: very quick drinks, microwave‑only ready meals and some specialist uses such as sterilising certain items.
Experts suggest checking a few points:
- How often do you actually cook from scratch versus reheat ready meals?
- Do you value texture and browning enough to justify slightly longer times?
- Is counter space tight, or could this sit alongside a cheap microwave for a while?
- Do you own an air fryer or compact oven already, which might overlap in function?
A cautious path for many households could involve a trial period: keep the microwave unplugged but nearby, use the new device for a month, then see whether you miss the old one. That simple test often reveals what you truly rely on each day.
The bigger shift: smarter heat instead of brute wattage
Behind the marketing, this product reflects a wider move in home tech: more sensors, more data and more software managing heat. Rather than just turning elements on and off, future cookers will likely track humidity, weight, colour and even smell to judge doneness.
That raises new questions for consumers. Extra intelligence can cut waste, reduce energy bills and save meals from burning. It also creates a layer of dependency: if the software fails or the company stops supporting updates, some features may become unreliable. Households will need to balance convenience with resilience, just as they do with smartphones and smart thermostats.
For now, one thing is clear. The comfortable, slightly lazy relationship many of us have with the microwave no longer feels guaranteed. A quieter, more skilful rival has entered the kitchen, and it is already changing the way dinner gets to the table.