This doesn't always hold true, however. The heating pattern depends on the shape of the food. Heat and pressure build up internally in such foods, which is why eggs can explode in microwave ovens. Sogginess, on the other hand, is caused by excess water vapor. When microwaves vibrate food molecules, the heated food releases water vapor.
Microwave ovens generate more moisture than do conventional ovens.
Moreover, in a conventional oven, hot circulating air dries up water vapor very effectively. It cannot remove that moisture, so it starts piling up at the surface of the food. Datta suggests that adding infrared heating coils to microwave ovens will dry up excess water vapor. He's using his precise mathematical models of microwave heating to develop guidelines for microwave manufacturers and the food industry. It's not the best for Indian food.