Is it better to heat up food in the microwave or in the oven?

1. electric furnace

Electric furnace electric furnace is used to cook the food while preserving the fundamental value of food as food equipped to eat to be used like a gas oven you can cook all kinds of meat and bake cakes, pizza and natural to use any oven so the main task of the electric oven cook can use metal utensils inside the oven is off.

2. Microwave

It is just a quick re-heating the tool. It is not good at cooking. Although it heats food, heat it quickly, it makes the food loses a lot of moisture and food ingredients to him during the heating process. Even if the microwave oven has a grill function, it can not provide excellent cooking as does the electric oven. Thus, the main task is to microwave heating food quickly only Unlike microwave electric furnace can not be placed inside metal pots.

Microwaving cooks the food at very high temperatures in a very short amount of time. This results in a great deal of nutrient loss for most foods, especially vegetables. Our foods are also subjected to nutrient loss when we boil, fry, or roast our food. Boiling vegetables, for example, leeches most of the nutrients (including antioxidants) into the water.

The best option for cooking vegetables that will result in only a minor loss of nutrients is steaming. Sautéing and baking at low temperatures is also a viable option that will retain more nutrients than microwaving, boiling, or frying. Of course, by making the majority of your diet raw, with some added dietary fat to help absorb the fat-soluble vitamins (A, D, E, and K), you’ll ensure a high level of nutrient intake.

1.Better in terms of retaining nutrients - Microwave

2.Better in terms of convenience & speed - Microwave

3.Friendlier to the environment - Microwave (especially if your power comes from renewables)

4. Better in keeping the quality of the food - Oven (if used correctly).

5. Better  for bread, pie, pastry - Oven (revives the crust i.e. reheating pizza) 

6. Better for vegetables - Microwave (reheating assumed)

Its better to use microwave oven, its a quick method and require short time thus less loss of nutrients High temperature short time processing.

Every machine has its own benefits and drawbacks on food. It's obvious that the microwave is way faster and more efficient, but it cant be used on food with low Aw and low minerals, since the radiation depend on the evaporation of water and thus, heats the food. But it destroys some organoleptical properties especially bread based food (no more crust). As well as some studies show that it changes the molecular structure of food composites which lead to their accumulation in the human body and which may be toxic. In the other hand, the oven might produce unwanted caramelised tastes in some food, and it is way slower than the microwave and has a higher rate of energy consumption. At the end the oven will always be more healthy if it is well used, but practically the microwave might win.

it's depend on the food ... if want faster make you're food to become hot use the microwave  ...but if you want same as fresh cook use oven because  the oven have already gauge or range of temperature..  

I am a profesional chef, with over 9 years experience in every venue except cruise ships. I never used a microwave in a professional kitchen. I did not find them quicker or helpful. When I found cooks using microwaves, they misused the tool. I won't get into the number of ways that food was destroyed, but its so disturbing to me and disrespectful to our guests, that I now remove all microwaves from any kitchen where I am employed. I have tried to set rules for microwave use; however, when I'm not looking, or on my day off, all kinds of foods end up getting blasted to dryness. I have tried.

However, I do use my microwave at home to make tea, melt butter, reheat leftovers, thaw bread, etc

The best advice I can give is that you're not going to want to use full power very often. I find that food tastes much better if you cook it for longer at 60 or 70% power then if you blast it quickly at 100%. This is especially true for proteins like chicken. I guess this allows for slightly slower, more even heating without destroying all the water in the food. The extra minute or two of time is worth the huge difference in the final texture.

I think for the health conscious oven is the best  on preparing food because  of its natural process of cooking. while microwave use only for immediate reheating or ...and its not advisable for any household or restaurant entities because of radiation that possibly a cause of cancer illness.

yes it is much better to heat up any food cold food in microwave because all the germs

has been killed with the help of heat which is important for safety against disease.

The kitchen in the oven brings a better quality of the product work in addition the product keeps its aroma and its quality tasting.