When my microwave broke a few years ago we never replaced it. With all the controversy about the dangers of microwaving foods, we decided to keep to the ‘old’ ways and use the stove or steamer. Works just as well, even better; I save just a few minutes of time to reheat or boil water and there’s no nasty chemicals or radiation in our food!
Here’s what Global Health has to say:
When it comes specifically to microwaves, damage to the food itself isn’t the only concern. Many microwavable foods are processed and in packaging that contains an assortment of chemicals. Chemicals found in many of these containers include benzene, toluene, polyethylene terpthalate (PET), xylene, and dioxins (known carcinogens). At high temperatures, it is likely that chemicals can absorb into the food, and intake of these chemicals presents a high health risk. What’s more, the chemicals in the food themselves are also a cause for concern.
Perhaps one of the most dangerous contaminants in microwavable food is BPA. A watchdog report from the Milwaukee-Journal Sentinel found this estrogen-like plastic leaked from all packaging into the food tested.  BPA disrupts normal hormone activity. Infertility, low-libido, cardiac disease, mental disorders, allergies, high blood pressure, and weight gain have all been linked to BPA exposure. The simple fact is, when you use a microwave, you’re getting a lot more than the food you eat.