Microwave ovens and conventional ovens serve different purposes and utilize different cooking methods. Here are the key differences between them:

1. Cooking Method:

   - Microwave Oven: Utilizes electromagnetic waves (microwaves) to excite water molecules within the food, causing friction and generating heat. This heat cooks the food from the inside out, resulting in rapid and efficient cooking.

   - Conventional Oven: Uses radiant heat from electric coils or gas burners to heat the air inside the oven cavity. The hot air then surrounds the food, cooking it through convection, conduction, and radiation. This cooking process is slower but allows for browning and crisping of the food's exterior.

2. Speed:

   - Microwave Oven: Cooks food much faster than conventional ovens due to the direct heating of water molecules within the food. It's particularly efficient for reheating leftovers, defrosting frozen foods, and quickly cooking certain dishes.

   - Conventional Oven: Typically takes longer to preheat and cook food compared to microwave ovens. However, it offers precise temperature control and is better suited for baking, roasting, and broiling dishes that require even heat distribution and browning.

3. Versatility:

   - Microwave Oven: Primarily used for reheating, defrosting, and cooking certain types of dishes quickly. While microwave ovens have limited browning capabilities, some models come with additional features such as convection cooking and grilling functions for added versatility.

   - Conventional Oven: Offers greater versatility for cooking a wide range of dishes, including baked goods, roasted meats, casseroles, and pizzas. It allows for more precise temperature control and the ability to achieve specific textures and flavors through baking, broiling, and roasting.

4. Texture and Flavor:

   - Microwave Oven: While microwave cooking is convenient and fast, it may not always produce the same texture and flavor as conventional cooking methods. Foods cooked in a microwave oven may lack the browning, caramelization, and crispiness achieved in a conventional oven.

   - Conventional Oven: Provides the opportunity to develop complex flavors and textures through processes like caramelization, Maillard reaction, and oven spring. It's preferred for achieving crispy crusts, golden brown surfaces, and tender interiors in baked goods and roasted dishes.

In summary, microwave ovens are prized for their speed and convenience in quickly cooking or reheating food, while conventional ovens offer greater versatility and control for achieving specific textures and flavors in a wide range of dishes. 

Source : Chatgpt