there were no commercially available ovens that could heat up instantaneously or in a few seconds like microwaves. Microwaves operate on a different principle than traditional ovens, which is why they can rapidly heat food.
Microwaves use electromagnetic waves to excite water molecules and other polar molecules in the food, causing friction and generating heat quickly. This process allows microwaves to heat food rapidly, often within seconds.
On the other hand, traditional ovens use convection or radiant heat to slowly transfer heat to the food. This process requires preheating the oven and allowing the heat to circulate around the food for it to cook thoroughly. As of now, there is no technology that can replace this gradual heating process in traditional ovens to achieve instantaneous or ultra-fast heating times.
It's worth noting that advances in technology are always ongoing, and new innovations might emerge in the future. However, it is challenging to predict when or if ovens will ever be able to match the rapid heating capabilities of microwaves while maintaining the same cooking qualities that conventional ovens offer.