Microwave Ovens Are Safe, Decades of Science Shows

Experts break down how microwave ovens work and what pros say about their safety.

Published on Feb. 5, 2026

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Despite decades of fear around radiation, microwave ovens are well regulated, widely tested, and considered safe by scientists and consumer experts. The story explores how microwave ovens work, addressing common concerns about radiation, nutrient loss, and proper use of the appliance.

Why it matters

Many people still have lingering concerns about the safety of microwave ovens, despite the appliance being ubiquitous in modern kitchens. This story aims to provide a definitive, science-backed perspective on the safety of microwave ovens to help put those concerns to rest.

The details

Microwave ovens heat food by using electromagnetic waves to agitate molecules, with built-in safeguards to keep that energy contained. The FDA requires microwave ovens to have two interlock systems that stop the production of microwaves when the door opens. While some nutrient loss can occur, microwaving is found to preserve more nutrients than other cooking methods. Proper microwave-safe containers should be used, and caution is advised when removing hot food to avoid burns.

  • In 1984, the Good Housekeeping Institute split its Appliances and Home Care Lab into two separate labs, putting a bigger emphasis on developing recipes for the microwave.

The players

Good Housekeeping Institute

A product-testing and research lab that has been evaluating and testing microwave ovens for more than 40 years.

Eva Bleyer

A reviews analyst in the Kitchen Appliances and Innovation Lab at the Good Housekeeping Institute, where she tests kitchen gear, home appliances and culinary innovations.

Kim Geiringer

An oncology dietitian at the Cleveland Clinic in Florida who provides expertise on the nutritional impact of microwave cooking.

U.S. Food and Drug Administration (FDA)

The federal agency that regulates microwave ovens and sets standards for their safety.

National Fire Protection Association (NFPA)

An organization that reports on microwave-related cooking fires and provides safety recommendations.

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What they’re saying

“The truth is, of course some nutrients are going to leach out. However it's been found that microwaving yields the least amount of nutrient and antioxidant loss as opposed to pressure cooking and other forms of cooking.”

— Kim Geiringer, Oncology Dietitian (Cleveland Clinic)

The takeaway

While some people still harbor lingering concerns about microwave ovens, decades of scientific research and testing by consumer experts have consistently shown that microwave ovens are a safe and convenient kitchen appliance when used as directed. With proper precautions, microwave cooking can preserve more nutrients than other cooking methods.