The Microwave vs. the Stove

You want a nice, hot meal but you're pressed for time. So you pop the food into the microwave and -- presto -- it's ready to eat in seconds.

But then the food seems to cool so quickly. Don't blame the microwave. Research from Penn State University finds meals cooked in a microwave oven stay hot longer because they cook from the inside out. The food only seems to cool faster because heat dissipates from the surface. Inside, your food is still hot.