Dean Hoffman formulated on Saturday :
Well, the microwave cooking instructions on a lot of things say to stir
halfway
through cooking time. That would lead me to think microwaves have the same
issue as conventional ovens with the evenness factor.

I would expect the microwave energy to follow the inverse square law
and the energy to rapidly drop off the deeper it has to penetrate the
food, especially so if that food is a solid, with no convection
currents as in a liquid. So more power, will cook the outside too
quickly and leave the middle un-cooked or even cold.