Do microwaved foods cool faster than baked or stovetop foods? I need help for a project. Thanks!
Even though I couldn't find evidence to support my assumptions, through my own observations in the kitchen I'm pretty sure microwaved foods cool faster than foods taken off the stove and out of the oven (at least it appeared to be so).
I did find evidence that microwaved foods are often heated unevenly and that there can be "cold" pockets throughout the food due to its composition and shape. This can contribute to the food cooling off more rapidly once it is removed from the microwave.
I have referenced a website that may shed more insight on the subject.
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