Tbh, most people actually don't know how to microwave. The typical microwave users just trys to "one-shot" it by punching in a time and using high heat.
Proper microwaving is what gave rise to the entire concept of "fast casual" restaurants, famously AppleBees (or "club B's" in the late night focus iterations!)
Complex entrees that could be partially cooked and frozen. Then rapidly microwaved on a custom program that varies the timing and intensity of cooking. Then finished on a grill or conventional heat source for less than 1 minutes.
Microwaving food generally produces a lower quality finished product. But you can take a similar approach at home. The short cut is to just double the cooking time and cook at 50% power. Then throw whatever the item is in a preheated pan for about 1 minute if it's applicable. Other variations are possible too, I air fry finish most things like chicken nuggets, tater tots etc and the difference is considerable while still offer a significantly reduced cooking time.
I have a collection of vintage microwave cookbooks and they get real fancy, with techniques like wrapping the thin parts of fish with aluminum foil so they don't burn. Volume 5 had a full Thanksgiving dinner. I think the goal was to sell more microwaves to people who weren't sure what they could do. Fascinating stuff.
I have used none of those recipes. The microwave is for making cold pizza 10% more palatable (or 80% more palatable if I've been drinking). In that regard, the LLMs are microwaves really works for me: if I'm using one I either I want something fast and casual, or I'm drunk.
You reheat pizza in the microwave? I hope someone cooks salmon in your microwave!