3 ms·

My guess is that early versions of products are over-engineered and therefore have long lifespans. The manufacturers haven't yet learnt where they can cut costs

My guess is that early versions of products are over-engineered and therefore have long lifespans. The manufacturers haven't yet learnt where they can cut costs without risking immediate breakdown. So the best time to buy, say, a microwave would have been around 1980...

cr0sh 9y ago
> So the best time to buy, say, a microwave would have been around 1980... Actually, 1980s consumer microwaves weren't much better than today's microwave ovens as far a quality is concerned. They were roughly comparable. If you want a microwave that will last - then or now - get a commercial unit. Not only will it last longer, it will be much easier to use (most have a single knob, and a single temperature - high), and much easier to clean (stainless steel, wipe down interior and exterior with few places for gunk and crumbs to hide, no turntable with gaps and parts that can break, etc). The two main brands in this arena are the Amana Radar Range, and the various models Sharp makes. The best way to figure out what to buy is to talk to restaurant managers about what they use, and ask them how theirs have worked out. You'll want to look for the regular sized microwaves (they do make commercial units that scale upwards of 10 kilowatts with multiple magnetrons for large-scale cooking/reheating - these are not what you are interested in for a home). Another option to look into (if you have the counterspace and don't mind the commercial look) is to get a TurboChef; I don't know how to explain these machines, other than that they are something of a combination broiler, convection oven, and microwave system designed to cook food in record time, but without the downsides of the individual units. For instance, you can have the equivalent of a nice seared and grilled steak in a few minutes (from cold) - versus what it would take conventionally. If you eaten at a restaurant, chances are high that you've eaten a meal made with a TurboChef.
- roceasta 9y ago
  Thank you.

cr0sh 9y ago

> So the best time to buy, say, a microwave would have been around 1980... Actually, 1980s consumer microwaves weren't much better than today's microwave ovens as far a quality is concerned. They were roughly comparable. If you want a microwave that will last - then or now - get a commercial unit. Not only will it last longer, it will be much easier to use (most have a single knob, and a single temperature - high), and much easier to clean (stainless steel, wipe down interior and exterior with few places for gunk and crumbs to hide, no turntable with gaps and parts that can break, etc). The two main brands in this arena are the Amana Radar Range, and the various models Sharp makes. The best way to figure out what to buy is to talk to restaurant managers about what they use, and ask them how theirs have worked out. You'll want to look for the regular sized microwaves (they do make commercial units that scale upwards of 10 kilowatts with multiple magnetrons for large-scale cooking/reheating - these are not what you are interested in for a home). Another option to look into (if you have the counterspace and don't mind the commercial look) is to get a TurboChef; I don't know how to explain these machines, other than that they are something of a combination broiler, convection oven, and microwave system designed to cook food in record time, but without the downsides of the individual units. For instance, you can have the equivalent of a nice seared and grilled steak in a few minutes (from cold) - versus what it would take conventionally. If you eaten at a restaurant, chances are high that you've eaten a meal made with a TurboChef.

roceasta 9y ago
Thank you.