While microwave ovens are fast, they actually alter the structure and texture of most foods. Microwaves are selective, inconsistent and uneven. They generate hot spots and food must be rotated in an attempt to minimise this potentially damaging effect. So its a case of swings and roundabouts- speed versus quality of food. With Genus technology, the fields generated are more compact, more evenly spread and much more delicate with food. In addition to the Genus technology, Genus uses all three traditional cooking methods to produce the ideal result. Convection, conduction and radiant heat are managed by the Genus's intelligent computer system to perfection. So there’s no time versus quality trade off, just beautifully cooked food at up to four times the speed of a conventional cooker.