The microwave is not the villain. The problem is treating every meal like it wants the same kind of heat. Rice wants steam. Fried things want dry heat. Sauces want patience. Greens want restraint.
Prepared meals get better when you treat reheating as finishing. Add citrus after heat. Add herbs after heat. Keep crunchy things separate until the end. Use a skillet when the texture matters.
The last 30 seconds count.
A squeeze of lemon, a spoon of yogurt, chile oil, scallions, toasted nuts, or a crisp salad can change the whole read of a meal. That is not extra cooking. It is editing.
The best delivery and prepared-meal services understand this. They make food that can be revived, not just warmed.