Microwave Oven:

• Function: Uses microwave radiation to heat and cook food quickly.
• Technology: Generates microwaves (radio waves) that penetrate food and cause water molecules to vibrate, generating heat.
• Cooking Speed: Very fast; heats food within minutes or even seconds.
• Cooking Methods: Primarily used for reheating, defrosting, and cooking foods like popcorn, potatoes, and ready-to-eat meals.
• Cookware: Typically used with microwave-safe containers made of glass, ceramic, or certain plastics.
• Temperature Control: Limited; usually operates at high power for short durations.

Electric Oven:

• Function: Uses electric heating elements (coils or heating bars) to generate heat for baking, roasting, and broiling.
• Technology: Heating elements inside the oven cavity generate radiant heat that cooks food from the outside in.
• Cooking Speed: Slower compared to microwaves; heats food more gradually and thoroughly.
• Cooking Methods: Ideal for baking cakes, cookies, roasting meats and vegetables, and cooking dishes that require precise temperature control.
• Cookware: Uses metal pans and baking dishes that can withstand high temperatures.
• Temperature Control: Precise temperature control allows for a wide range of cooking techniques and recipes.