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At least when you're not sticking your head into a box that is meant to contain those waves and concentrate them in order to heat up water-laden organic matter.

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in my experience they seem to be more efficient at super-heating ceramic plates than water filled organic matter which still manages to be frozen in the center

The key is to use programs for cooking rather than max power. The programs will use variable power levels to achieve more "even" cooking/reheating.

I read that the heat/cool heat/cool pattern of the 50% power level cooking for twice as long helps the heat to dissipate into the food, melt the ice crystals, and gives a better overall experience for taking 2x the time to cook the food.

I've not put that to the test myself with any scientific rigor but I have noticed better results with it personally.

Ice is far less absorptive than liquid (out I think even gaseous) water. First thaw, then cook.

Also, use borosilicate glass instead of said ceramic.

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