A common misconception is that microwave ovens cook food from the "inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods. Depending on water content, the depth of initial heat deposition may be several centimetres or more with microwave ovens, in contrast to broiling (infrared) or convection heating, which deposit heat thinly at the food surface. Penetration depth of microwaves is dependent on food composition and the frequency, with lower microwave frequencies (longer wavelengths) penetrating better.
Microwaves use too much energy in the kitchen
It is safe to reheat leftovers in takeout containers or reused containers, such ...
Microwaving food in plastic containers releases dioxin.
Microwave ovens had metallic body but we can't cook food in metal pots inside.
Microwaving carbonated drinks will take the fizz out of the drink.