Well, the difference is, as hinted in the video, that the microwaves excite the molecules inside the food, while a conventional oven (literally) bakes the surface and the heat has to travel from the surface to the inside. It may be up to personal taste to define what is more “aggressive”.

In my opinion, a microwave may be preferrable for some foods, as the heat being generated on the inside requires shorter cooking times, therefore preserving those heat-sensitive nutrients. Seen from that angle, a microwave may be more of a pacifist 😉

Theres still one argument I’m not sure of. One of the argument against microwaves that I’ve heard is that in microwave-ovens the heat “strikes” the food more rapidly and that damages the food more than conventional heating which might be using higher temperatures, but the heating isn’t so “aggressive”. I was wondering what you think of this argument.