Of course CL you will say that it is one side of the story...

I do not eat microwaved food and i would certainly not give any to my children. Would I give any to my customers if I had a restaurant?

I'm not talking about you but the last few decades have been rife with culinary bullies who tell us nonsense much of the time- stuff like brussel sprouts should not be overcooked for 20 minutes like granny would do when cooking her Sunday roasts but only need a cursory glance in the boiling water. Now the other side of the story is this-if you boil vegetables properly like granny you will dissipate all the poisons the farmers use to grow the blighters, which more than makes up for any goodness boiled away in a long cook. Anyway I and millions of the other great unsoaped don't like crispy vegetables- we reserve 'crispy' for a salad.

As for microwave cooking I basically agree with CL in that it's the only way to go for many foods and I bet his customers leave happy and well sated. However, as far as Esther is concerned she hasn't progressed yet to the delights of microwave grub because she likes me to cook joints of meat, lamb, pork, beef and also turkey, chicken and duck. Sadly it's not appropriate to reheat any of those by any means, so after the first cook she must have them cold- which don't matter much because by the time babies is finished fart-arsing about heaving food to the far boundaries of the dining area it has all gorn cold anyway.