Microwaves also generate standing waves, which cancel out when they run into each other, creating cold spots. The energy absorption capacity of your food matters too — if certain elements in your dish absorb heat quicker than others, those sections will come out hot while the rest of your plate may be cold.

Read More: https://www.tastingtable.com/1238528/the-microwave-tip-that-wont-leave-your-food-with-a-cold-middle/