Unless you have an inverter type microwave it's always full power when cooking at 10% it's actually just 10% active time with the magnetron running full blast. As a tool, a microwave is like a blunt instrument unless you have the nicer microwaves. 10% is akin to running the flame to ultra high and only putting the skillet down 6 seconds every minute. Not efficient and not good technique. Coupled with the fact that microwaves operate by exciting the water molecules in the food and you have uneven cooking if there is a large discrepancy between the water content of different foods on the same plate. Finally, without special gear, you can't really brown or crisp anything in the microwave so the end result is more mushy than most people desire.
> Unless you have an inverter type microwave it's always full power when cooking at 10% it's actually just 10% active time with the magnetron running full blast.
I'm aware of this, and I do actually have that kind. And what I said should hold true about getting even heat distribution regardless of that. I didn't claim it was a good (or bad) cooking technique.
