Dinners ready!

Also- consider the container you are using. A microwave oven cools with... microwaves. The waves can travel through things, bounce off things, or be absorbed by things. Most of the heating happens when the waves are absorbed. If your dish absorbs or bounces microwaves- they don’t reach the food. You heat the bowl and not the food. Generally you want to use the most microwave transparent material you can- thinnest walls possible. Plates have better odds than bowls at allowing microwaves to reach food- but a plate should also be transparent or in this case- reflective of microwaves.

Even if it is “microwave safe” Some ceramics, plastics, etc. are great for microwaves and some are not. Some ceramics for example will absorb microwaves while some will reflect or be transparent. Borosilicate glass is transparent but not sodalime glass. Most quality cookware made of glass is borosilicate- but price or brand aren’t how to tell. Pyrex for example used borosilicate until 1998 then switched to tempered sodalime. Tempered sodalime can still be “microwave safe” so just because glass says “microwave safe” doesn’t mean it is microwave efficient or that it is borosilicate.

In other words- 9/10 timed the resin your food is cold and your dish is warm is operator error and failure to understand the fundamental mechanisms behind the process you are trying to do. It’s like jumping out of an airplane with a shovel and then blaming the shovel for not slowing your fall. If you examine the problem for a moment with some of the science behind the issue- you’ll see that is not the right combination and use of tools to achieve your goal.