

Microwaves penetrate a certain distance into the material and then turn into heat. Heat conduction from the outside doesn’t. I don’t know exactly what the average of that distance is and how it compares to the size of a hamster, but I would bet that it’s pretty competitive with the thickness of the hamster.
Your whole argument here makes no sense at all. Having the ambient temperature set to the perfect defrosting value would work better than heating the skin of the frozen meat in cycles of full on / full off, if the microwaves were getting stopped right at the skin and then the heat had to conduct in from there.
Oh, you’re completely right. IDK how I thought it was different, but yes, what I said was completely wrong.