How to clean a microwave

Most of this has been asked and answered, just not all together in one place. See:

• What are the pros and cons of Convection Microwave Ovens?

• Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?

• Why is some metal safe to use in a microwave, but others not?

The combination oven by its very nature has a two different cooking modes: microwave, and conventional heating. Some can do both at the same time, to speed cooking while mitigating the disadvantages (no browning or crisping) of microwave cookery.

The mode you choose to use when reheating food will determine how it gets reheated. Some foods are best done by microwave (such as soups, stews, braises, saucy curries), and some by conventional cooking (fried foods, some breads or toast). This is not to say there is an ideal way to reheat everything: some foods (like pizza or deep fried foods) are notoriously difficult to reheat well.

One creative invention that requires the use of a microwave oven is the Frozen Florida - a reverse Baked Alaska. And seeing as this was invented by Nicholas Kurti, it surely counts as Molecular Cuisine. (see https://blog.khymos.org/molecular-gastronomy/history/ )

The inverted baked Alaska, described as a Frozen Florida, consists of a container made out of meringue. The container is filled with an alcoholic liquor and put in the freezer. After a couple of hours, the container is taken from the freezer and put into a microwave oven. The result is a dessert which is hot inside, but remains cold on the outside

I just found something else - a Vacquelin is an egg-white foam stabilized in the microwave oven. I haven't tried it, but it sounds a bit like a cross between warm ice-cream and meringue.