I feared another irrational, fear spreading text, but not so this time. :)
I really hope many people, who do not know about the principle of a microwave, gonna read and learn from this.
I want to mention, that microwaves do have a fitting energy level to induce molecular rotation in dipolar substances. Primary small molecules like water are effected, hence brought into rotation. This rotation is of course a mode of motion with kinetic energy and kinetic energy of molecules and atoms is generally experienced as temperature. This means, that these parts of the food containing the most water will also be heated the most. As long as you do not force your mircowave to a too fast energy output (That would give local burning of the food just like in a regular oven.) by to high performance over a too long time this uneven warming is no problem, because as a general thermodynamic principle (second law of thermodynamics) the unevenly introduced energy will dissipate over the meal.
Therefore:

• place good food into the microwave,
• warm it up not to fast (even slower microwave operations are faster than most other cooking methods)
• let the heat dissipate by letting the warmed up meal rest for 2-3 min
• enjoy without any rational fears

I appreciate your post!
Best,
mountain.phil28

PS: Furthermore the wavelength of microwaves is in the centimetre range, what of course gave rise of even more inhomogeneous heating of the food, but due to intelligent, modern microwave designs, this issue could be reduced substantially.