It seems to be a directional microwave, where it monitors how much microwave gets reflected back as a proxy for how much is being absorbed by the food in each spot, so it can ramp up/down the power as necessary to deliver the requested amount of energy. Pretty neat.
Interesting
The first guy to make the jump from heating donor organs to heating your food probably got a couple of weird looks. I wonder if there was any viewing the Silence of the Lambs before the connection was made.
It's actually an OK way to prepare many fish, though. Many fish have a delicate flavor that would be overwhelmed by browning, and also a delicate texture that would fall apart in most applications that would brown them.
Poaching is a common way to gently raise the temperature of such fish until just cooked through, and you can emulate that in a microwave. Put them in a glass pan, add some water and flavorings (herbs, lemon, etc), and nuke until cooked through.
That's applied mostly to smaller, whiter fish, and to salmon. The bigger and redder fish like tuna, shark, etc. are more likely to be cooked the way steak is -- often not just rare, but raw in the center.
Anyway... I dunno if a $10,000 fancy microwave would be worth it as a glorified fish poacher.
Also, I didn't want one when I read their marketing page, but now I'm intrigued.