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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

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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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