Do you happen to have a source for this?

One can find articles that seem to imply the opposite.

> A few of Mr. Myhrvold’s microwave recipes — an eggplant Parmesan, which purports to turn the vegetable creamy instead of rubbery, and a steamed chocolate sponge cake — echoed ones I had seen before. (Mark Bittman has written in The New York Times about using the microwave to make several dishes, and “Eleven Madison Park: The Cookbook” includes a recipe for microwaved pistachio spongecake.)

https://www.nytimes.com/2013/01/09/dining/microwave-cooking-...