I do pretty much all of these. The microwave cooks unevenly, in part because the wavelength is so low you can see the standing waves (search “measure the speed of light with a microwave oven.”) Also, as the article points out, some parts can overcook while others barely warm.

This is especially true for frozen food, since microwaves are readily absorbed by water but not ice crystals, so the first ice to melt can boil before the rest melts. (Hat tip to Thing Explainer by Randall Munroe.)

Many of these tips are different ways to slow down the cooking to give the heat time to spread. Setting the power level is one of the best tips. Seafood leftovers especially will come out rubbery and overcooked unless you heat it at 50%. In my microwave, that comes out perfect every time. Just double the time: if you would normally cook for 1.5 minutes at 100%, cook for 3 minutes at power level 5.

One last hint: defrosting is often best without a microwave. If your food is in a vacuum sealed plastic bag, put it in a water bath for several minutes. (10-20 minutes for a salmon fillet. Cold water only, hot water will start to cook it.)