Microwave vs Air-Popped Popcorn – Which is Better?

People have had a love affair with popcorn for thousands of years. In fact, archaeological evidence suggests that corn was originally cultivated to be popped. Popcorn has been found in the “Bat Cave” in New Mexico, dating back over 5,000 years, and in sites in Peru, corn that could be considered popcorn dates from around 5000 BC—over 7,000 years ago! Popcorn was not only eaten but also used in religious ceremonies by the Aztecs, Mayans, Incas, and others. When Europeans arrived in the New World, they were astounded by this magical snack.

Early Native Americans believed a spirit lived in the kernels that became angry when heated, eventually bursting out as a puff of steam.

In the modern world, we’ve identified the ‘spirit’ as plain water. Of the four types of corn, all contain water, but their hulls are too thin to build up enough pressure, causing them to fizzle. All except one: popcorn is a specific type of corn with an extra-thick husk, which works its magic.

A popcorn kernel consists of a strong husk, a soft starchy interior, and about 14% water in the center. When heated to 212°F, the water boils into steam, turning the starch into a semi-gelatinous glue. The steam continues to build, and when internal pressure reaches 135 psi, the husk splits, causing the gelatinous ‘goo’ to erupt, expand up to 50% in volume, and cool instantly into a Styrofoam-like mass. This is the treat we all know and love as popcorn.

The Evolution of Popcorn Popping Methods

Native Americans typically popped popcorn in a skillet or pot without oil, catching the kernels as they were propelled through the air. (This was undoubtedly half the fun!) Some kernels burned before popping, but they didn’t mind, as there was always plenty of corn available. When their new neighbors from across the pond began experimenting with this fun food, someone decided to put a lid on to catch the energetic projectiles. To lessen the danger of scorching, oil was added to distribute heat evenly, and stove-top popcorn was born. This kept everyone happy until the late 1800s when entrepreneurs began to wonder if they could produce large quantities of popcorn to sell at fairs and other public entertainment venues. The first ‘portable’ commercial popper was exhibited at the World’s Fair in Chicago in 1885 and weighed 500 pounds. By the early 20th century, oil poppers were scaled down to reasonable sizes for home use, but many still preferred classic stove-top popcorn (and still do).

In 1958, Fred Mennen invented Jiffy Pop—a simple and ingenious foil pan containing pre-measured popcorn and oil, topped with an expanding foil lid. For those of us who were around then, this was the coolest kitchen invention ever! Many of us popped it just to watch the top expand (we were easily entertained back then). In 1978, my favorite company, Presto (the inventor of the first consumer pressure cooker), released the world’s first air popper, the Popcorn Pumper. Believe it or not, I still have one, and it still works! This ingenious device used no oil; it blew hot air over the kernels, and when they popped, the increased surface area allowed the air to carry them through a chute into a waiting bowl, preventing scorching.

Interestingly, when microwave ovens were invented in the early 1940s, it was known that popcorn could be popped in them, as popcorn was used to test the new units. However, microwaveable popcorn didn’t appear on grocery store shelves until 1981 when General Mills invented a special popcorn bag that contained a ‘susceptor’ to concentrate the microwaves on the kernels. They pre-packaged the bags with popcorn, oils, and flavorings. A few years later, the engineer who developed the bags left to create his own microwave popcorn brand called Act II in 1984.

Since then, there has been a heated debate over whether air-popped or microwave-popped popcorn is better. From a nutritional standpoint, there’s no difference between the two if the same corn and flavorings are used. In fact, a microwave oven can also ‘air-pop’ corn. All you need to do is place 1/4 cup of popcorn in a brown paper lunch bag, fold the end over, and tape it shut with paper masking tape. Do not use electrician’s, duct, or scotch tape, as they will melt and mess up your oven. Also, avoid staples, paper clips, or clothespins, as metal and microwaves don’t mix well. Just set the microwave timer for a few minutes, and when the popping slows down, remove the bag from the oven. That’s all there is to it!

While most people agree that oil-popped popcorn tastes better, it does have more calories than air-popped popcorn—especially once we add butter, salt, and other toppings. Air-popped popcorn tends to taste dry, and unless butter or oil is added after popping, salt and other seasonings will just wind up at the bottom of the bowl. However, once you add these toppings, air-popped popcorn is perfectly edible and enjoyable. Ultimately, it comes down to personal preference.

I will say this: making your own popcorn at home from plain kernels is far superior to pre-packaged options, whether microwave or otherwise. Pre-packaged popcorn ‘kits’ often contain a lot of additives you might not want, such as excessive salt, sugars, dyes, and unpronounceable ingredients.

The debate over popcorn preferences may never end, so my best advice is to prepare your popcorn however you like, put on a good movie, and enjoy!