I can remember the days growing up in the 1950”²s and 1960”²s, when we prepared foods without a microwave oven. Water was boiled on the stove. Chicken was baked in an oven. Vegetables were steamed, baked, or sautÃ©ed. Food was whole and fresh. Even a TV dinner was baked in the oven, which took about 15 minutes to warm. By Ed Bauman, PH.D.