I have in the past used a microwave for actual cooking. I made a few apple pies in them, then put them in the regular oven under the broiler to brown the crust. They were quite nice. But mostly, ever since the microwave entered the house (the first one was horribly expensive back in 1980 or so) leftovers were elevated to a really great dining option. Before that it was a challenge to reheat without changing the consistency or burning.

It gets used almost exclusively for reheating and defrosting now. I'd like to have a toaster oven, but I don't have the space for both, so unless the microwave dies and I make the changeover, I guess the microwave wins. I do like the idea of a smaller heating element for small baked goods and toasting (though I have a very nice toaster for some of those things.) I use the convection oven for a lot of things (this one is a large glass bowl with the heating element in the lid on top. It does a great loaf of bread and a wonderful roast chicken!)

SRS