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It's possible to leave the lid off and put a cloth or paper towel on top to catch splatter.

Or just use a lower power setting, which is either an on/off duty cycle of a couple of seconds, or in the fancier models, actual variable power.

Bonus: you don't fry the shit out some of your food while other spots are cold.

I usually do a brief period on high if something came from the fridge, and then drop to a lower power level. On my microwave "programming" this is actually pretty easy; pushing the power button after entering time allows you to set a second power level and time.

Depends on the product you're heating though. I think it's certain fats that make it sometimes start to pop after literally a handful of seconds, and other times you can go at the highest power (I think that's 800W for me) until the food is done after five minutes and all you'll get is some steam. I've tried to use lower power settings for "normal" products that have splatter but not straight away, but that just doesn't get it all the way hot without starting to get splatter after all. Using a cover, like an inverted plate, is the way to go

I do agree about the part where you mention frying part of the product while the rest is still subzero. Power reduction is useful, for me it just doesn't adequately prevent splatter

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