Microwave ovens are frequently used to thaw, cook and re-heat food. In general, microwaves, compared to conventional ovens, take only about 20% of the time to cook an item of food and use at least 20% less energy while doing so. However, more and more, people are starting to question the safety of this common household item – specifically if harmful chemicals are formed during use and if the nutritional value of food cooked in a microwave is compromised.