My point is that "just heating things up" is only part of what makes cooking with heat. Same way you can't make bread in microwaves because dough isn't just heated up.

To your example, enough french food requires a finer control of heat and it's application than a microwave provides so it's understandable they'd react badly to using it. Even for things that can easily be duplicated the process is usually not the same.

I already admitted to explaining it poorly though. Even though I believe my point would stand, by now it's stay buried even if I reworded it.

Reading myself I think it also came across as unnecessarily confrontational. Problems of non native language. 😕

Something subtle, like mexican esquites.

Mayo, cheese, chili, hot sauce.

Microwaves don't heat things up. They make the things heat themselves up which depending on what you want to make can yield radically different results.

This is easily provable by basic experimentation. I'm surprised it needs clarifying at this point.

Not really. Microwave is not heating externally and it indeed can have an effect in texture and flavor. Particularly when flavour is not intrinsic but developer by the heating process.