Given the background description of some cooking related query, summarize the question into a title

Q: I've been making freezer burritos and eating them for lunches this week. The first batch I made microwave beautifully: just 45 seconds and they're hot all the way through. They were layered with rice, beans, and corn, nothing else (I don't eat cheese and I wanted them to be non-spicy so I can eat them when I'm feeling unwell). The second batch replace the corn with ground beef, cooked and seasoned. The exact same beans, the same rice made the same way. They're smaller, due to using a different package of tortillas; after almost 2 minutes of heating in the same microwave, the meat burrito I had brought still had cold spots in the middle. What causes this? Can I avoid it somehow? Should I mix the ingredients instead of layering?

A: Why do my meat burritos not heat well?
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Q: I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it still taste good?And if I'm buying fancy chocolate candy how can I know it was made from couverture and not cheap (fake? I guess) chocolate?

A: What does non-tempered couverture chocolate taste like?
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Q: Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans.I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.So, I'm wondering what's the difference in the required technique when using them to cook food?

A:
Difference in technique for cooking with non-stick and standard pans?
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