With some foods, I have better luck microwaving at half power for twice as long.

I microwave at lower power settings for longer times, and I stop to stir and taste at regular intervals. My microwaved food is usually the temperature I want it to be.

Sometimes the plate is burning hot and the food is cold. Best of both worlds.

Having to wait is correct. That's not stopping too late. That's doing it right.

Neither, I always microwave precisely when I mean to.

Cook for half the time and stir. One stir is a minimum.

Neither... I tend to underdo it, check it, then put it back in.

Double the time, half the power. It works so well. The difference between 1 minute and 2 doesn't bother me, I'm off doing something else.

(Depending on the model) if you microwave, for example, on 50% power for 2 minutes, it will alternate 10 sec of cooking and 10 sec of not cooking for 2 minutes, so in the end neither of your scenarios come to fruition

I know how my microwave works and so can time it.

At work it's usually outside lava and inside arctic.

First the one, then the other.

I find it disgusting when something is not at the right temp. So I'd rather wait and have it heated thoroughly.

I usually start with too cold and when I put it in for a bit more, I get it lava hot.

The reheat function on my microwave does a shockingly good job on uncovered foods. Tends to stop a bit early with an error when the food is covered

I use Sensor Reheat. 😎

I intentionally heat my food way beyond the temperature that it should be. I often take a while to eat, and I want my food to stay hot the whole time. I think my (suspected) OCD also plays a part in why I feel it needs to be so hot.

Put it on level 5 or 6 and microwave it for 5 minutes

I wait for it to beep then I burn my mouth until I get to the middle that is still frozen to cool it off.

Is that not how microwaved food is meant to be enjoyed?

I got a steam owen, and it's a game changer. The reheat setting is 10 minutes at 120 C, the food comes out tasting as if freshly made, evenly hot, but almost ready to eat. If I wait for 2 minutes after I pull it out (make a coffee for after-lunch dessert), the food is just right.

I leave it in for too long because you're supposed to let it sit and warm the whole thing evenly.

Then I forget about it until it's a little too cold.

Neither. I put a wet paper towel over the food. The water in the towel gets REALLY hot and helps distribute the heat better

Cold, everytime. Eating something cool or at room temp - when that thing was at one time perfectly delicious before being chilled - means the flavour is still delicious, just not the right temp. You are never getting that steak back to medium rare after a 2 minute nuke. Plus you can eat it without the fear of burning your mouth.

Figured it was better to use the unfreeze mode instead. Or use a very low wattage like 250watts for longer. That way food doesn't loose all it moisture.

Too hot and let it cool off.

Also, if you make an empty spot in the middle of the plate it heats more evenly.

Why would you ever want to risk it getting too cold vs just waiting for a few seconds?

I use the defrost setting and cook it like 12 minutes or so and then let to cool to where I can handle theoutside with my hand.

I'm impatient. I usually eat it still half frozen. The outside gets warm enough for the cheese to melt, but the core is still usually frozen and covered in ice.

For context, due to histamine intolerance severely limiting my food choices, I've given up and just eat the same frozen meal prepped lunch every day. It'd have lost its flavor by now due to repetition, even if I hadn't gotten bored of waiting for it to fully cook.

both. too long, then i forget about it and it's cold again.