Health and lifestyle are a main concern for every age group these days, from children to pensioners.  Nevertheless, it will soon be the younger generation who’ll be worrying about their dietary health (or their parents will) come the end of September, when school-leavers throughout the country enter university.  It’s easy enough for Freshers to quickly fall into an unhealthy spiral of alcohol and late night fast food, away from home for the first time (for many of them) and swept up into the frenzy of pre-adult life.  Yet, often students lack cooking skills for a large part of their college careers and end up boiling a kettle for instant noodles, or popping a ready-meal in the microwave and filling up on poorly cooked, nutrient-lacking, yet filling enough food.  By the end of three or four years of this, the detrimental effects on their health can be widespread.  However, that need not be so anymore, as Panasonic has recently released its new Sensor Microwave Oven.

Developed with Inverter Technology, which maintains a consistent, linear energy flow throughout the oven, the Panasonic Sensor Microwave is ideal for a student kitchen, as it comes with 19 Auto Sensor programmes and 6 different power levels, meaning they only have to press a button relevant to the foodstuff that needs cooking (great when your brain is full of academic facts or you’re still recovering from the night before).  No more dried out fish or chicken, and no more under-defrosted pies, as there’s also an improved Turbo Defrost option, developed on the premise of ‘Chaos Theory’.  Further, Panasonic recently tested out the true efficiency of this technology with its ‘Faster Chef Student Challenge’, chef Barry Vera asking three young people from London Metropolitan University to prepare three different ‘easy and nutritious’ meals from scratch, using only Panasonic’s Sensor Microwave Oven to cook them.

Philosophy and English student Jamie was given a simple Vegetable Couscous to serve up, as vegetables can often be a fail when it comes to microwave cooking, and more and more young people are turning vegetarian and even vegan.  Due to the auto-cook programmes and new technology of Panasonic’s microwave oven, the vital component of their meals need not be overly al dente or nutrient-devoid mush ever again.  Regarding more omnivorous meals, Master’s Screenwriting student James was tasked with the old staple of Chilli Con Carne and Computer Games Programming student Tyanah was asked to serve up a more adventurous Salmon and Chill Mango Salsa, for those who still want or need to get their iron and healthy fats from animal protein.  Thanks to Inverter Technology, the fish retained its moisture and the meat was so edible that confirmed restaurant-goer James vowed to eat in more often.  Barry Vera, now based at the 5* ME Hotel on the Strand, was himself impressed, saying “Panasonic’s technology has moved on to a whole new level.”

There you have it, mum: the Panasonic Sensor Microwave makes sense.  Don’t expect them home for Sunday lunch anytime soon.