The microwave cooks food with energy created by microwave emissions at high frequency, which activate the water molecules in the food and the agitation created produces heat which cooks or reheats food.
It can be used to cook food in its entirety, partially, reheat food or even to defrost food. You can save up to three-quarters of the time taken by conventional methods, for his reason it is often called the refuge of the lazy and/or disorganised cook. This is because the microwave does nothing for the flavour of food and in many cases provides a far inferior tasting finished product to a conventional option, but it sure is quick. That said it does cut cooking odours and minimise the shrinkage of meats or fish and it is useful for small quantities of food.
The interior needs to be kept clean at all times. Metal or gilded containers should never be used. Also the door seal should be checked regularly, if it is damaged the microwave should not be used until it is repaired.
I’ll admit that our microwave gets a lot of use in our kitchen for three purposes, the first is for making porridge in the morning and this falls into the lazy/disorganised category as I just can’t be bothered with saucepans and watching when I’m still just waking up myself, mix the porridge in the bowl, bung it in the microwave and ninety seconds later I stir in some mashed banana and eat my breakfast. The second is for heating Elly’s “hotpack” that she uses instead of a hot-water bottle.
The final and most frequent use that our microwave gets is as a bread box, it’s big enough to hold 2 full loaves and it’s an airtight container, you just have to remember to let the oven cool before placing the bread inside and closing the door.