The healthiness of the water being heated by microwaves is unaffected, some of it is simply steam. The healthiness of the food being heated by the air in an ove

The healthiness of the water being heated by microwaves is unaffected, some of it is simply steam. The healthiness of the food being heated by the air in an oven is largely unaffected (singeing and bioavailability aside). The main difference is that the food will be cooked (tender) in a microwave without reaching a vitamin-destroying temperature that ovens are used at. Can you be specific what you're missing out on/coming from, is it non-ionising radiation?