Symptoms
- Water droplets on the interior walls or door window after cooking
- Fogging visible during or right after a cycle
- Moisture may drip or pool at the bottom of the cavity
- More noticeable when heating soups, liquids, or covered dishes
Likely causes
- CommonNormal steam from hot or covered foodSteam naturally condenses on the cooler interior surfaces, especially right after cooking.
- PossiblePoor ventilation around the microwave (built-in or over-range units)Restricted airflow can trap more humidity than a well-ventilated installation.
- Less commonDoor seal not sealing well, letting humid kitchen air inA worn door seal could contribute to more moisture exchange, though this is less common.
What to do
- After heating steamy or liquid-heavy foods, leave the door open for a minute or two to let moisture evaporate rather than closing it immediately.
- Wipe down the interior with a dry cloth after cooking if condensation is heavy.
- For built-in or over-range models, check that the venting isn't blocked or restricted, since this affects how humidity clears.
- If moisture seems excessive compared to what you'd expect from the food being heated, check the door seal for gaps or damage.
- Avoid leaving standing water or wet dishes to sit in the microwave for extended periods.
- Persistent heavy condensation beyond what's typical for the food being cooked is worth having a technician look at, especially on a built-in unit.
Tools and parts
- Dry cloth
When to call a pro
This is usually normal and doesn't need a technician unless moisture seems excessive or affects electronics; in that case, have the venting and door seal checked.
Safety
Generally low risk
Generally low risk for a careful person. Stop if anything looks different from what this guide describes.