Some things fail, or fail to meet their initial overblown expectations.
The microwave oven was indeed a commercial success. And that's fine, but it sucks at being an oven. Everyone knows it.
Now, this post is more about the scientific part of it, not the commercial one.
What makes an oven better than a microwave oven? Why is pizza from an oven delicious and microwave pizza sucks?
Maybe there's a reason, some Maillard reaction that requires hot air convection and can't be replicated by shaking up water molecules.
We are talking about those kinds of things. What makes it tick, how does it work, etc. Not if it makes money or not.
Damn, the thing doesn't even make money yet. Why talk about a plus that the technology still doesn't have?