"William Gothberg" wrote in message
news
Most food is very high in water content. Double the microwaves, double
the speed the water heats up.

But with some food you get the outer layer cooked
to death because that's where all the microwaves get
absorbed and the inside isnt cooked because there
isnt enough time for the heat to be conducted there.

On Sat, 29 Dec 2018 15:33:12 -0000, Brian Gaff
wrote:

I am not sure what you mean.
Surely the speed of heating depends on the absorption of the energy by
what
is inside the machine.
If its not high enough in things that can get hot, like water content,
you
can cook it as long as you like with little effect at all.

Brian