Best Ways to Reheat Leftovers: Microwave, Stovetop, and Steam Oven (Okanagan Guide)
Leftovers are a small victory - two (or more) meals for the effort of one. The challenge is keeping that just cooked taste and texture. That is why our Vernon team - serving Kelowna, Kamloops, and communities across the Okanagan - recommends choosing the right appliance for the job.
Certain appliances shine with certain foods. Below, we break down when to use the microwave, the stovetop, or a steam oven, with brand linked examples you can explore in the Genier’s showroom.
Microwaves
Microwaves sometimes get blamed for uneven heat or rubbery textures. Modern models do better - especially with inverter power that reduces harsh cycling. Panasonic’s Inverter units, for example, aim for more even results and quicker warm ups.
- Fastest method for most foods
- Great for grains, curries, chilis, and saucy dishes
- Use a microwave safe cover and lower power for delicate items
Explore our selection of kitchen appliances like refrigerators in Vernon.
Stovetop (Gas or Induction)
For sautéed dishes, stir fries, soups, and pasta, the stovetop preserves texture beautifully. Whether you are using a refined gas platform, gentle heat with a splash of liquid can revive most meals without drying them out.
- Excellent for skillet dishes, soups, stews, and fried rice
- Control heat precisely; use lids to retain moisture
- Try the classic “bubble & squeak” with roast leftovers - crispy outside, tender inside
Curious about power and precision differences? See cooktops or visit our Vernon showroom for a live demo.
Steam Ovens (Convection + Steam)
Where microwaves may dry food, a built in steam oven can rehydrate and heat evenly. Units from Wolf circulate hot air and steam to restore texture - great for proteins, grains, casseroles, and even day old bread.
- Revives moisture in fish, chicken, rice, and roasted vegetables
- Refreshes bread and pastries without turning them tough
- Highly consistent results with minimal guesswork
Compare premium options in our 15 fully functional demo kitchens - a hands on experience unique in the Okanagan.
Microwave vs. Stovetop vs. Steam Oven
| Method | Speed | Texture/Quality | Best For | Watch Outs |
|---|---|---|---|---|
| Microwave | Fastest | Good with moisture; cover helps | Curries, grains, soups, chilis | Can dry or toughen if overcooked |
| Stovetop | Moderate | Crisp or chewy textures preserved | Stir fries, pasta, sautéed dishes | Needs supervision; add liquid |
| Steam Oven | Fast to moderate | Even heat, moisture restored | Proteins, grains, casseroles, bread | Built in install; higher upfront |
Handling Leftovers Safely
- Chill promptly - do not leave food sitting at room temperature for hours.
- Use clean, covered containers and label with the cook date.
- Refrigerate for a reasonable period; reheat to a safe internal temperature.
For general safety guidance, see the Government of Canada’s advice on leftovers and reheating.
FAQ
> What is the best way to reheat pizza?
Use a skillet on the stovetop or a convection or steam oven to re crisp the crust while keeping toppings moist. Avoid microwaving if you want crunch.
> Do steam ovens really make leftovers taste fresh?
Yes. The combination of convection heat and steam revives moisture and texture - especially for proteins, rice, and bread.
> Gas vs. induction for reheating - does it matter?
Both work well. Gas (for example, Gaggenau) offers visual flame feedback; induction (Miele) delivers ultra precise, fast heat and easy cleanup.
Since 1957, Genier’s Appliances has helped Okanagan homeowners choose premium appliances with confidence. Ready to upgrade your kitchen? Visit our Vernon showroom or contact us today.
Suggested image: Wolf convection steam oven reheating a casserole (alt: "Wolf steam oven reheating leftovers in Vernon showroom demo kitchen").