That’s not how RF works. For one thing, microwaves run at 2.4GHz, which means they can’t “see” physical features smaller than a few centimeters (to greatly oversimplify what’s going on). The miniscule bubbles simply aren’t a big factor.
Rather, what’s happening is that the ceramic (probably the glaze if we’re honest) has a higher cross section and/or lower specific heat than the food, especially when it’s frozen. It absorbs more energy and heats up faster.
I would also expect far fewer and smaller bubbles with industrial slip casting (“pouring into a mold”) than manual production.
That’s not how RF works. For one thing, microwaves run at 2.4GHz, which means they can’t “see” physical features smaller than a few centimeters (to greatly oversimplify what’s going on). The miniscule bubbles simply aren’t a big factor.
Rather, what’s happening is that the ceramic (probably the glaze if we’re honest) has a higher cross section and/or lower specific heat than the food, especially when it’s frozen. It absorbs more energy and heats up faster.
I would also expect far fewer and smaller bubbles with industrial slip casting (“pouring into a mold”) than manual production.