IT could be costing you hundreds of dollars a year if you are reaching for the wrong kitchen appliance.
An energy pro has revealed that many households are wasting power sticking to “traditional” cooking habits.
Microwaves use far less energy than stovetops for small, everyday cooking tasks (stock image)[/caption]
Corey Gilgan, owner of Oregon Generators, says switching these jobs to a microwave could save up to $240 a year[/caption]
The warning comes from Oregon, where Corey Gilgan, owner of Oregon Generators, says the numbers prove one small switch can cut bills in a big way.
He explained that microwaves draw far less energy than stovetops for common daily tasks like reheating leftovers, boiling water, or cooking single servings.
“Most people assume their stove is more efficient because it seems more ‘traditional’, but the numbers tell a different story,” Gilgan told The U.S. Sun.
Microwaves vs Stovetops
Microwaves typically use between 700 and 1,200 watts of power.
Electric stovetops, however, can demand 1,500 to 3,000 watts depending on the burner size and heat setting.
That gap quickly adds up when you look at how energy is used.
Microwaves heat food directly, while stovetops waste energy by heating cookware and the surrounding air first.
“When you switch quick reheats and small portions from a conventional electric oven to a microwave, you cut energy use by roughly 90–95% per use,” Gilgan said.
He broke down the numbers: a microwave averages 0.03-0.08 kWh for a quick heat, while an oven will consume about 0.7-1.2 kWh for the same job.
“At the current US average electricity price of about 17.5¢ per kWh, you’d be looking at 10–25 cents saved each time you opt for a microwave instead,” he added.
Using that math, moving just one to three oven jobs per day to the microwave could trim $4 to $20 off a monthly bill.
That’s as much as $240 a year, with heavy users saving even more.
Real-World Examples
The savings are clear when it comes to reheating food.
A plate of leftovers takes about two minutes in the microwave, using around 200 watts.
Energy Saving Tips
- Microwaves can cut cooking energy by up to 80% compared to ovens for small portions.
- Microwaves: Typically convert 50%–64% of electricity into usable heat
- Ovens lose a lot of heat to air and cookware, while microwaves heat food directly through water molecules.
- Induction cooktops are more efficient (76–81%) than gas or electric burners, but microwaves still win for quick, small jobs.
Smart stovetop habits save energy:
- Match pan size to burner.
- Use lids to trap heat.
- Avoid opening oven doors (each opening drops the temperature by approximately 25 °F).
Source: Scientific American, Physics Stack Exchange, Inside Energy
A stovetop needs five to seven minutes and up to 1,500 watts just to heat the pan before food even goes in.
“I tell homeowners to think about it this way: your microwave is like a precision tool, while your stovetop is more like a sledgehammer,” Gilgan explained.
Boiling water shows the same pattern.
One cup can reach boiling in a microwave in about 90 seconds, while an electric burner takes three to four minutes plus extra energy to heat the coil.
Cooking small portions also leans in favor of the microwave.
Whether it’s a baked potato or a single serving of veggies, the appliance finishes the job using only a fraction of the power.
When The Stove Wins
But Gilgan noted the tables turn when cooking for multiple people or handling recipes that demand specific cooking techniques.
“Once you’re cooking for four people or more, the stovetop starts making more sense from an energy perspective,” he said.
“The microwave would need to run multiple cycles, while the stove can handle everything at once.”
Slow cooking or meals that need browning and searing also work better on burners, despite the higher wattage.
“The biggest mistake I see homeowners make is using their stovetop for tasks that microwaves handle more efficiently,” Gilgan said.
“When I’m installing backup generators for clients, we calculate their typical energy usage, and kitchen appliances often surprise people with how much power they actually draw.”
He added: “For quick reheating, small portions, or simple tasks like melting butter, stick with the microwave. You’ll save both time and money.”
“But when you’re preparing large family meals, doing serious cooking that requires browning or caramelization, or making dishes that need slow and steady heat, the stovetop becomes your better option.”
“Just like you wouldn’t use a generator to power a single light bulb, you shouldn’t fire up a 3,000-watt burner to reheat a cup of soup,” Gilgan said.
“Understanding your appliances’ energy profiles helps you make smarter choices that show up in your monthly bills.”
