There are plastic bacon pans that allow you to recover the grease. I think bacon is best when done in a pan, getting just a little charred in some spots, but microwave bacon is so close and so much more convenient and takes so little time that it accounts for 90% of the bacon I eat. And I eat a lot of bacon.
Corn in the husks is ok. I prefer to shuck it, put it in pyrex pan with a little water, salt, butter, and corn oil. However you cook it corn oil is the key. Not some highly refined corn oil, the cheap smelly stuff. Anyway that you cook corn it will come out so much better if you add some corn oil. It might only be that the aroma that is improved, but first we taste with the eyes, then the nose, and the taste buds are last.
ETA: And cover it so it steams. Never boil corn. period. just don’t.
Corn. Baked potatoes. Hunks of organic matter that require big effort to heat but I can nuke internally.
I will be trying this. I grill corn with the husks on. Curious to see how this compares.
I rarely use my microwave other than to warm things up if I’m in a hurry and don’t have time for the oven or stove. Other than popcorn, I can’t think of anything that comes out of the microwave that is as good or better than if it came out of the oven.
I like the microwave for steaming veggies. And reheating foods. And I do like hot dogs, as I grew up with steamed or boiled dogs. I mean, I like a char dog, but that’s a different beast. Some brands of hot dogs I like boiled/steamed; others I like grilled or fried.
Just the tail on a plate. With butter.
I prefer to cook rice the microwave. That’s it, that’s the list.