Nuking food isn’t rocket science. Nevertheless, all but the smallest, plainest microwave ovens have become sophisticated enough for you to ruin what you’re heating--or simply neglect the capabilities you’ve paid for--if you don’t familiarize yourself with your new unit.

Flex its muscles. Browsing the manual helps, but so does experimentation. Some microwaves we tested include “less” and “more” buttons that let you adjust preset times to get the exact result you want. And try accessories, such as browning trays or sizzle pans, before you stash them away and forget about them.

Watch those containers. Use only plastic containers or wraps labeled microwave-safe. Some concerns about plastics are exaggerated, as we explain in Unsafe at any temperature. If you’re using a convection oven, go with heat-resistant glass, ceramic, or metal.

Be sensitive to sensors. Loosely cover foods with microwavable plastic wrap, wax paper, or a lid. Sensors detect moisture levels in food you’re heating, but they don’t work properly if the cookware is covered tightly or not covered at all.

Give it a stir. For a model that tends to heat unevenly, stop partway and stir foods--especially if you’ve switched off the turntable to fit a large dish. Most microwaves will pause and signal during a defrost process when it’s time to turn meat. Be extra careful if you’re using additional functions, such as convection or grilling, because they heat the air in the unit as well as the food.

Metal matters. You can wrap tiny strips of foil no wider than an inch or so around the corners of food you’re defrosting to keep those sections from cooking before the rest of the food defrosts. Otherwise, metal is generally a no-no in most regular microwaves.