The metal racks do not become hot from the microwaves, but in early microwaves that didn't use turntables or steer the microwaves, all the microwaves would come from one direction and bounce around until absorbed and the metal racks could shield the food preventing it cooking properly. Also if any metal in the microwave comes close enough to any other metal, the gap between them will spark madly.
SteveW
We use one of these:
Out microwave was supplied with two wire racks that permit food to be stacked when using it as a combination oven. Although chrome plated wire they don't "spark" in the microwave. So umm, I'd say check what comes with the next microwave that you buy. Some of them are better for that sort of stuff than others.
We were somewhere around Barstow, on the edge of the desert, when the drugs began to take hold. I remember "john royce" saying something like:
Pyrex casserole dish lid, turned upside down, is just the thing.
Some people are so *opinionated* dont you think? The original question was not 'just' about saving money, (which if you are not a merkin, might actually have consequences) sometimes its just more convenient to cook as much as a microwave will take; which often is not all that much anyway.
Our cooking rarely if ever gets frozen, so why introduce to others such aspects as this that your over active mind uneccesarily produces? You readily call someone else a nutcase for asking a valid food related question, but empty vessals make the most noise, and you certainly qualify wouldn't you say? Its always a big problem in (therapy) groups that the shallow and opionated want to *hog* everything. when two or more empty vessals start talking to each other they succeed and then spoil the newsgroup for others. Why dont you look at yourself?
John, your message was lost after "merkin". Lose that word and you'll be listened to more closely.
oh you're gonna fit right in with AmandaF/Mandy Ruby. You both sound like twits.
I'd suggest you ask your question in
rec.food.cooking rec.food.equipment
or if it's that important, try to find a bigger microwave/combo unit
or why aren't you just using a regular/convection unit
(btw I actually don't have a full sized one but use a counter-top convection/toaster unit for lots of my meals. I also have an advantium microwave/convection oven but I don't really like it and am hoping to switch it out for a full sized convection oven)
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But in the present case it's you who doesn't comprehend the facts... that it's a combo has not a whit of bearing... the oven cooks with microwaves, the conventional radiant energy portion functions to brown. When the radiant energy produced by the conventional portion is blocked by over crowding the microwaves will overcook the food way before it browns. With those combo ovens it's far more important not to over crowd than with single function ovens.
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