Microwave vs. Range Cooking: The juicy details

Microwave makers are increasingly hawking features like convection cooking, sensor settings, and auto-cook, which are designed to produce tastier food faster. Can a pricey, full-featured microwave oven serve up a roast chicken that's as crispy and juicy as one made in a traditional oven—€”and in less time?

To find out, we cooked 4-pound chickens in two appliances we've rated highly: the Kenmore (Sears) 94212 coil-top electric range, $500, and that brand's model 8082 over-the-range convection-equipped microwave, $630. In the electric oven, we cooked the chicken at 375°F. For the microwave, we used a microwave-convection combination setting.

It took the electric range (shown) an average of 72 minutes (including 15 minutes of preheating time) to cook the chicken to the 165°F temperature needed to kill bacteria. The microwave required an average of 45 minutes, with no preheating necessary. But at the end of the microwave's cooking cycle—which was supposed to run about 40 minutes—the internal temperature of the chicken had reached only 140° to 158°F in several tests. We had to add more time to finish cooking. (Always use a meat thermometer to verify that the proper temperature has been reached. See our January 2007 report for more information on dangerous bacteria in chicken.)

The microwave (shown) was a significant 27 minutes faster overall, and the latest models you'll find in stores can do a lot more than just reheat food or cook popcorn. But as you can see in the video below, the range-cooked chicken was crispier and browner on the outside and juicier within. In our cook-off, the range still ruled.—Kimberly Janeway

Essential information: Read our latest ranges and microwaves reports and buying advice for ranges and microwaves. And take our microwave-safety quiz.