Hot Edges, Cold Center

Edges scalding but center lukewarm? That is not a design flaw — it is physics. Microwaves penetrate food only about 1-2 centimeters deep. Everything beyond that heats through slow, old-fashioned conduction.

The edges get hit from multiple angles — top, sides, and waves reflected off the walls. The center relies entirely on heat traveling inward from the outer layer. This is why stirring halfway through matters: the turntable spreads exposure, but it cannot beat the basic geometry. Thick foods also need standing time, since the outer layer keeps conducting heat inward after the microwave stops.