When researching which is the least used and most used appliance in the kitchen, I found lots and lots of different answers for the least used, but for the most used, one appliance kept showing up at the top of the list on every website I went to. Answer? The microwave.

It’s intriguing to see what folks are doing with microwaves (information below found on thekitchn.com, instructables.com, realsimple.com, collegelife.about.com, melissaclark.net, consumerist.com, buzzfeed.com, the Good Housekeeping Institute, and on and on!).

First, lets’understand heat settings. Higher wattage means faster cooking. At lower settings (500 watts), the microwave is like a dehydrator, but at higher settings (800 watts), it steams or frys.

Foods high in water content (vegetables, fruits, greens, and fish) microwave best. Finally, take it slow. Watch closely—it’s much easier to add on time than deal with overcooked food.

Make potato chips. Arrange thinly sliced potatoes in a single layer on a plate. Cook three minutes per batch, decreasing the power level and turning the potatoes with each round. The result is slightly crinkled crispy chips.

Make mac & cheese. From Beth Sheresh’s book, Picture Yourself Cooking with Your Kids: Combine 1/2 cup water, 1/2 cup pasta, 1/2 teaspoon salt in medium bowl; cook on high in 2-minute intervals until pasta is al dente, stirring between each interval (about 6-8 min. total). Stir in 1/4 milk and 1/4 cup grated cheese. Cook on high 30 seconds until cheese melts. Watch carefully—cooking too long causes fat to separate from cheese. For creamier mac, add more milk.

Toast nuts. Spread in a single layer on a plate and cook on full power for one minute intervals, stirring between intervals to make sure they cook evenly. Cooking time is about 8 minutes.

Dry herbs. Wash, de-stem, and place single layer on paper towel. Cook on full power for 30 seconds; repeat process until leaves are crispy and thicker ribs snap when flexed.

Poach eggs. Crack an egg into a microwave-safe bowl or mug. Add about 1/3 cup water and a smidge of vinegar (optional, but helps egg coalesce). Cover bowl with microwave-safe plate. Cook on 80% power for 60 seconds. Check egg. If it isn’t done, return to microwave and cook on 80% power in 20 second bursts. Remove from water with slotted spoon.

Sterilize. The microwave sanitizes sponges, disinfects cutting boards, and sterilizes potting soil and jars for jam-making. Put up to six jars in oven with an inch of water in each. Heat for 1½-2 minutes, until the water boils. With oven gloves, remove from microwave, pour out water and they're ready.

Make lemons or limes juicier. If they feel firm, they don’t give as much juice. Place them in the microwave for 15-20 seconds and they’ll release more juice.

Roast garlic in under 8 minutes. Slice the top of the head off to reveal all the cloves. Place the head in a small, deep dish, season with salt and pepper; drizzle with 2 tablespoons olive oil. Spoon 2 tablespoons water into the bottom of the dish, cover it with plastic wrap; cook at medium power for 7-7 1/2 minutes. Let stand for a few minutes before unwrapping.

Cook corn in the husk. One medium to large ear: cook three minutes on high (four minutes for two ears). Husks trap heat and steam the corn. Let them sit for a few minutes, then wear a glove mitt and shuck carefully.

Make pickles. In a microwaveable 2-quart bowl, combine all of ingredients of your pickle recipe together and mix well. Microwave, uncovered, at 80% power for 5 minutes, stirring halfway through. Allow pickles to cool. Cover and chill at least 2 hours before serving.

Melt cosmetic wax faster so you can do your own waxing: Place wax in a microwave-proof container and microwave at 80% power for 5-10 seconds at a time.

Rejuvenate dried-up mascara. Heat wand for 30-40 seconds on high (with a cup of water in the microwave for safety). This sanitizes and releases any product stuck on the inside of the tube.

Your turn: What do you do with your microwave?