The microwave is a tool with certain useful aspects and certain limitations. It is also a tool which can lead to faster outcomes of things you need to do if the tool didn’t exist. At what point should a chef draw the line in the tools they use? Should I forgo microwaves? What about pressure cookers? Ovens? Surely knives are fair game? Maybe I should knap flint and butcher meat with it and cook over an open campfire — then truly no one can claim I am not a chef.