After earning a bachelor’s in pharmacy at Columbia University in 1955 and a master’s in analytical science and physical chemistry at Purdue University four years later, Mr. Schiffmann answered an advertisement for “a physical chemist with a sense of humor” at DCA Food Industries, a bakery equipment maker, and got the job.It was there, in 1961, while studying the heat transfer characteristics of deep-fat frying, that he saw a co-worker place a sandwich on a paper plate inside a chrome-plated machine.“When the guy took the sandwich out, it was warm, but the plate was cool and so was the air in the oven,” he told People. “I couldn’t get over it.”He quickly microwaved his own sandwich, and, over the next 15 minutes, started experimenting. He microwaved doughnut dough, and then a beaker of fat into which he added raw dough, all of which eventually led to his building large microwave doughnut fryers.
The microwave - is there anything it can't do?
From watching America's Test Kitchen and trying myself, it works well for toasting nuts and seeds and drying fresh delicate herbs.
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