Think about it: In the past few decades, we’ve seen smartphones, fitness trackers, electric cars, and even AI assistants revolutionize the way we live.
Yet, one kitchen staple—the microwave—has remained largely unchanged since it was introduced in 1967.
Sure, some models now come with touch screens, sleek designs, or convection capabilities, but at its core, the microwave still works the same way it did when it first entered American homes.
And while it’s fast and convenient, there’s no denying that it’s also frustratingly inefficient.
How many times have you microwaved leftovers, only to find half of your meal still ice-cold while the other half is molten lava?
Or struggled with the eternal dilemma of defrosting food without accidentally cooking the edges?
And let’s not even talk about how unreliable microwave popcorn can be—either half the kernels are unpopped, or the whole thing is burnt.
But what if one simple tweak could fix all of this?
A fix so obvious, yet so overlooked, that it’s hard to believe it hasn’t already been implemented?
A NASA engineer-turned-YouTuber, Mark Rober, believes he has the answer—and it’s not some futuristic AI-driven kitchen gadget.
Instead, it relies on technology that has existed for decades: infrared cameras.
Why Are Microwaves Still So Bad at Heating Evenly?
To understand why your burrito is still frozen in the middle while the edges are scalding, you need to know how a microwave actually works.
Unlike an oven, which slowly heats food from the outside in, microwaves use electromagnetic waves to excite water molecules inside your food.
The friction created by this movement generates heat, cooking the food from the inside out—sort of.
But here’s the problem:
Microwave radiation doesn’t penetrate evenly.
Dense foods heat slower than lighter ones.
Microwaves create “hot spots” and “cold spots” in food.
That’s why your frozen burrito might be scorching on one side but still rock-solid in the middle.
And while manufacturers have tried to solve this with rotating turntables and fancy reheating settings, the core problem remains:
You can’t see what’s happening inside your food.
Until now.
Infrared Cameras
How an Infrared Camera Could Fix Microwaves Forever
Enter Mark Rober’s brilliantly simple idea:
- Attach an infrared camera to the inside of the microwave
- Display a real-time heat map on a screen
- Use smart programming to adjust power settings for even heating
This would allow you to actually see which parts of your food are still cold and which are overheating.
No more guessing. No more trial and error. Just perfectly heated food every single time.
And the best part? This technology already exists.
Infrared cameras—which detect heat and convert it into visible light—are nothing new. They’re used in everything from night vision goggles to medical imaging and even smartphone cameras.
So why haven’t microwaves incorporated them yet?
Why Hasn’t This Been Done Before?
It seems obvious, right?
If we have the technology, why aren’t microwave manufacturers using it?
The most common argument is cost. Decades ago, infrared cameras were expensive, bulky, and complicated. But that’s no longer the case.
Today, they’re smaller, cheaper, and more accessible than ever.
In fact, Rober points out that some smartphones already include infrared technology for facial recognition.
So if we can afford infrared sensors in a phone, why not in a microwave?
Another reason? Lack of competition.
The microwave industry isn’t exactly known for radical innovation.
Most companies just keep refining the same basic design because consumers have come to accept microwaves as they are—flawed, but functional.
But here’s the reality: The moment one company releases a microwave with an infrared heat map, every other brand will have to follow.
How Infrared Microwaves Would Change Everything
If this idea catches on, it could completely change the way we use microwaves.
1. No More Cold Centers and Scalding Edges
Instead of blindly heating your food, you’d see exactly where it’s too cold or too hot and adjust accordingly. No more biting into a frozen burrito or scorching your tongue on overheated soup.
2. Smarter Defrosting
Defrosting food in a microwave is a nightmare because the outside often starts cooking before the inside is even thawed. With infrared feedback, microwaves could adjust power levels automatically, ensuring even, consistent defrosting without half-cooking your food.
3. Perfect Reheating Every Time
Imagine being able to watch your leftovers warm up in real-time and stop the microwave when the heat is perfectly distributed. No more stirring every 30 seconds.
4. No More Overcooked Food
Instead of just heating for a set time, your microwave could shut off automatically when your food reaches the perfect temperature—preventing overcooked, dried-out meals.
Could This Actually Happen?
Mark Rober’s concept is not just a wild idea—it’s a realistic improvement that could become a reality sooner than we think.
Infrared cameras are already cheap and widely available.
Microwave manufacturers just need to integrate them into new models.
Once one company does it, the rest will follow.
So why hasn’t it happened yet?
The most likely reason is consumer demand. Manufacturers aren’t in a rush to change unless they know people actually want this feature.
But if there’s one thing that history has shown, it’s that small changes can completely disrupt industries.
The Future of the Microwave
For decades, we’ve just accepted microwaves as they are—flawed but convenient. But the truth is, they could be so much better.
With a simple infrared camera and smart heat-tracking software, we could finally say goodbye to cold centers, overheated edges, and frustrating defrosting mishaps.
Mark Rober’s concept proves that the technology already exists—it just needs a push to enter mainstream appliances.
So, the real question is: Are microwave companies ready to step up and make the change? Or will we be stuck with the same outdated tech for another 50 years?
One thing’s for sure: The first company to implement this will change the game forever.
