I am contemplating the purchase of a new super wave oven, but before I take the leap I want to make sure I am not overlooking a critical flaw in the design.
Do the infrared rays potentially damage the food? Does something else raise your eyebrow?
Any and all help is very much appreciated.
As I mentioned in the above-noted thread, I have a similar oven and love the thing. If you cook on a stove, you're using infra-red heat to cook your food already. As long as the materials are high-quality and the bowl and lid are glass, with minimal plastic to off-gas into your food, you're good. There are a couple of brands out there with plastic bowls -- those I'd avoid like the plague.