Probably not. Microwave heating (you can't very well call it
"cooking") has been around for 60 years. If there were a risk,
it probably would have been discovered by now.

Why can't you call it "cooking"? If the device changes the
structure of the food in some way by the process of heating it,
then I would call that cooking.

Try making a cake sometime in a microwave, and you'll understand.


I make scrambled eggs in the microwave. When I take them out,
they have changed from raw eggs to cooked eggs, exactly the
same as if they had been cooked in a pan...

Most foods are "cooked" by the external application of heat (either
conduction or convection). A microwave oven heats the food directly, which
produces rather different results.

The one thing microwaves do very well is to denature protein (that is,
coagulate it). This is why scrambled eggs come out okay. It's also the
reason your eyes have to be protected from microwaves.


I particularly like the way microwave ovens handle bacon.

So, how's that, then? Is your bacon still raw when it comes out?
Merely heated?

Mostly the latter. I like the way you can easily choose the amount of
"doneness", and it's almost impossible to burn the bacon.