Sponge pudding done in the microwave has a more gritty texture than one cooked conventionally , also as it cools it goes hard whereas the steamed one doesn't
That suggests that the cells do care about the heat source. Yes the difference between "warming up" and "cooking" is debatable but in some cases it does make a difference, sticking with breakfast how do you manage a fried egg the way I like them in a microwave? frazzled on both sides but plenty of runny yolk?
Will give the nuka-bacon a go at weekend tho.
Just to add my two-pence worth, I've just eaten porridge prepared in just 90 seconds in the microwave
90seconds? how? my porridge takes ~5mins of nuking, yep I'll hold my hands up not only at work but I also nuke porridge at home...and custard, I'm a milk-pan-o-phobe, burnt it too many times.
I've made microwave scrambled eggs a few times and never been really happy with the results, of course I screw it up using a pan occasionally but hit rate is pretty good.
but of course it's all IMO