Keep in mind:
Avoid over-cooking food in a microwave as the food becomes leathery. Give the dish a little standing time before you test it to avoid overcooking. Food cooks better in a round container than in a square one.
Never pile food on top of each other. It cooks better, evenly and quickly when spaced apart.
Do not add more water than required. However, a little water must be added to prevent dehydration of the vegetables, which results in the loss of natural juices. Addition of extra water increases the cooking time.
Do not deep fry in a microwave as the temperature of oil cannot be controlled. Do not cook eggs in their shells as the pressure will cause them to explode. Also, do not cook and reheat puddings containing alcohol, as they can easily catch fire. Avoid using containers with restricted openings, such as bottles.
Use deep dishes to prepare gravies, filling the dish only 3/4 to avoid spillage. Do not reheat foods with silver sheet like sweets such as ladoos, burfi etc as it leads to sparking.
(with inputs from cookery expert, Tanya Mehta)