We test microwave ovens regularly. A previous test included two microwave-convection models that heat food in three modes: microwave only, convection only, or a combination of both.

All tested midsized models have moisture sensors that automatically detect steam escaping from covered foods and shut off the oven when the food is cooked. For our reheat tests (run on all sensor models), CR staffers are treated to a lunch consisting of meat loaf, mashed potatoes, and green beans--all prepared in conventional ovens. They are then asked to fill out a "hotness" questionnaire.

Over-the-range models get the oven off the counter, but are expensive and have a relatively small turntable. The "cheese on bread" test demonstrates how food on a microwave turntable tends to cook around the edges (below right).