Some 90’s microwaves actually used some chips to measure humidity and using a little reference table adjust how long certain foods need to cook for, for instance, popcorn can be popped perfectly without burning and almost without leftover kernels if you can measure how much water is being released. The same goes for cooking frozen meats, vegetables, and so on.

But what we get in modern ones instead are horrendous touchscreens, simple timers that never quite match the food they promise to work on, and Wi-Fi.