The principles are different.microwave ovens work by making water molecules vibrate, thus heating the food.I have had this experience.Steamed buns become abnormally firm in the center when microwaved for too long.They cannot be heated for too long; the center will burn directly.But it still depends onpastries.
Some raw doughs with high moisture content (such asrice flourjelly) can be microwaved.One cannot make a general statement.Thickening can be microwaved.It cannot be generalized.