In a food science class I took a few years ago — a lab-based class held in a large teaching kitchen — the professor forbade the use of microwaves, though there was one at every station. "I just don't feel they are safe," she told us.
Seriously? This instructor had a master's of science degree, which says something about how widespread the fear and prejudice against microwave ovens are, and how deep the emotions run. But the truth is that cooking in microwaves is not only perfectly safe, it is one of the best ways to cook vegetables to preserve their nutrients.