system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: Why does food reheated in the microwave seem to cool down faster than food fresh out of the oven, even when brought to a temperature too hot to eat?
gpt
Most microwaves heat food unevenly, so even though parts of the dish are heated to the point that they are too hot to eat, other areas are still relatively cool.  Much of the 'rapid cooling' of microwaved food is just redistribution of heat from the hot areas to the cool areas, while heat lost to the environment is comparable to an oven-cooked meal.