I believe that rewarming already cooked foods in a toaster oven or with a regular skillet on the stove results in better flavor than microwave heating. Although I have not performed a blind fold test, over and over, I find the flavors more robust when using conventional heating methods. In addition, I dislike how bread textures change in the microwave from soft to stiff in a short time period. What would explain the differences in flavor from the different heating methods? What have other hounds experienced?