Although microwave ovens have provided several benefits in terms of speed and convenience, the full potential of microwave heating is far from being realized because of its disadvantages, such as non-uniformity of heating, edge overheating, soggy texture, and lack of browning. Several ways to improve these situations have developed through the years, in terms of the turntable and the mode stir rer that improve the uniformity of heating, changes in food composition and placement, use of active packages like shields and susceptors, and combining microwaves with other modes of heating. While these are in various stages of development, major issues remain about the quality of food heated in a microwave oven.
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