I hate mine for that, especially with meat. Maybe I just have a cheapo
microwave and a good one will do better, but I find it very nearly impossible to
get a significant portion of something thawed without cooking a corner of it
somewhere. (I understand the physics behind this; microwaves heat liquid water
much faster than they heat ice, but knowing that doesn't help much.)

The only solution I've found is to go slowly and microwave on low power in short
bursts with a fair bit of time in between each, to let the heat disperse to the
colder areas.

But, this ends up taking so long that I'm no better off than thawing it in warm
water in the first place.

-C