And we argue that microwaves will indeed never replace your grill as the makers, again, would love you to believe.
What we actually have is a physical system (the brain) that somehow implements what we know as the only approximation of general intelligence and artificial systems of various architectures (mostly transformers) that are intended to capture the essence of general intelligence.
We are not at the microwave and the grill stage. We are at the birds and the heavier-than-air contraptions stage, when it's not yet clear whether those particular models will fly, or whether they need more power, more control surfaces, or something else.
Heck, the frontier models have around 100 times lower number of parameters than the most conservative estimate of the equivalent number of parameters of the brain: the number of synapses. And we are like "it won't fly".
Attempting to roast a full chicken or turkey is not the correct way to use microwaves. You must first remove the bones from the bird, then cut the meat into bite-sized chunks. After using a boning knife for the former operation, I prefer to do the latter operation with some good Japanese kitchen scissors, as it is simpler and faster than with a knife.
If you buy turkey/chicken breasts or thighs without bones, then you have to do only the latter operation and cut them into bite-sized pieces.
Then you can roast the meat pieces in a closed glass vessel, without adding anything to the meat, except salt and spices (i.e. no added water or oil). The microwave oven must be set to a relatively low power and long time, e.g. for turkey meat to 30 minutes @ 440 W and for chicken to less time than that, e.g. 20 to 25 minutes. The exact values depend on the oven and on the amount of cooked meat, but once determined by experiment, they remain valid forever.
The meat cooked like this is practically identical to meat cooked on a covered grill (the kind with indirect heating, through hot air), but it is done faster and without needing any supervision. In my opinion this results in the tastiest meat in comparison with any other cooking method. However, I do not care about a roasted crust on the meat, which is also unhealthy, so I do not use the infrared lamp that the microwave oven has for making such a crust.
Vegetable garnishes, e.g. potatoes, must be cooked at microwaves separate from the meat, as they typically need much less time than meat, usually less than 10 minutes (but higher power). Everything must be mixed into the final dish after cooking, including things like added oil, which should better not be heated at great temperatures.
Even without the constraints of a microwave oven, preparing meat like this makes much more sense than cooking whole birds or fish or whatever. Removing all the bones and any other inedible parts and also cutting the meat into bite-sized pieces before cooking wastes much less time than when everybody must repeat all these operations every time during eating, so I consider that serving whole animals at a meal is just stupid, even if they may look appetizing for some people.
Some of us also like the food tasting nice besides the reproducibility of the results.
Even for the burned-crust lovers, many microwave ovens have lamps for this purpose, but I cannot say whether the lamps are good at making tasty burned crusts, because I have never used them, since I like more to eat meat than to eat burned crusts.
The good taste of meat prepared in this way is not surprising, because the meat is heated very uniformly and the flavor of the meat is not leached away by added water or oil, but it is concentrated due to the loss of water from the meat, so the taste is very similar to that of meat well cooked on a grill, neither burned nor under-cooked, and also without adding anything but salt and spices.
Let me strongly doubt that.
> the meat is heated very uniformly
Are you sure you are using a microwave oven at all?
However, I am frequently lazy, when I buy breasts/thighs without bones.
It sounds like this is steamed meat, as opposed to roasted. Your cooking time seems to match a quick search for steamed chicken recipes: https://tiffycooks.com/20-minutes-chinese-steamed-chicken/
While there is steam in the vessel, it comes only from the water lost from the meat, not from any additional water, and the meat is heated by the microwaves, not by the steam.
Without keeping a lid on the cooking vessel, the loss of water is too rapid and the cooked meat becomes too dry. Even so, the weight of meat is reduced to about two thirds, due to the loss of water.
In the past, I was roasting meat on a covered grill, where the air enclosed in it was heated by a gas burner through an opening located on one side, on its bottom. With such a covered grill, the air in which the meat was cooked would also contain steam from the water lost by the meat, so the end result was very similar to the microwave cooking that I do now, also preventing the meat from becoming too dry, unlike with roasting on an open grill, while also concentrating the flavor and avoiding its dilution by added water or oil.
The second part is boring. Advertisers are always pushy. It's their work. The interesting part is how much truth in their statements and it depends on the first part.
So maybe it's not high on the list based on the value you are measuring but it definitely has a convenience value that isn't replaced by anything else.
Like the remainder of the soup i made yesterday that I've put in a china bowl in the fridge. I was able to eat warm soup out of that bowl without requiring to make any other dishes dirty. Pretty convenient if you ask me.
Bonus: you can take a cherry tomato or a single grape and make a small plasma arc in the microwave. Pretty cool trick to impress and scare people at house parties.
The same thing happened with web search and social media. Now, those selfsame companies are trying to get us to adopt AI. Even if it somehow manages to fulfill its promise, it will only be for a time. Cost-cutting will degrade the service.