I was wondering if any of you all have had experiences with the latest Amana microwave ovens intended for commercial and food-service useage. They seem to sell in the $400-$1000 range. Most modern microwaves are pretty durable despite their flimsy construction, but it seems like the reason for the low cost is the poor engineering.
I imagine at the higher price however the commercial grade rararanges are pretty tough customers, and are built like the older ones we love. I was also wondering how well they cook. I can't stand the newest ovens that don't have stirrers, and instead use turntables. Most of the newer microwaves put the radiation in at the sides of the food, instead of over it, so they cook the food unevenly. Is the premium price charged for the newer radar-ranges because they have some of the old-school designs?
I imagine at the higher price however the commercial grade rararanges are pretty tough customers, and are built like the older ones we love. I was also wondering how well they cook. I can't stand the newest ovens that don't have stirrers, and instead use turntables. Most of the newer microwaves put the radiation in at the sides of the food, instead of over it, so they cook the food unevenly. Is the premium price charged for the newer radar-ranges because they have some of the old-school designs?
