For example, I’ll microwave food centered on the plate for 3 minutes on the spinning tray. When I go to take it out, the right side might be cool to the touch, while the left side is nuclear-hot.
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Microwaves create standing waves of electromagnetic radiation. Where those waves end up is super difficult to predict, even for supercomputers. Where those waves are at their peak they will heat the fastest. To make things heat evenly manufacturers started including the spinning tray, so that no part of your food will be stuck in a peak while another sits in a cold spot for very long.
But yeah they’re super unpredictable and it’s probably the case that one part of the plate spent more time in a hot spot than the other.
Also, food (more specifically, the water in it) absorbs microwaves much better than ceramic so parts covered in food will heat up faster by conducting heat from the hot food faster than bare parts will heat from the microwaves alone.
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