Why does food taste completely different when you reheat it using

It's a hole different system to imply on the fisical state of your food

the heating process is completely different

if a oven, heat is beeing slowly transfered form the fire to the food by colliding particles transfering their energy to neighbours.

in the microwave, particles are bombarded by radiation, making them shake faster, increasing temperature

It's going to do with the Maillard reaction. A microwave won't heat your food above the boiling point of water.

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>>9170569
thats not true at all.... what the fuck..? at least google "maillard reaction" first moron.

>>9170581
Really? How so? Because when I look at the Wikipedia article on it, it lists a whole lot of food that the reaction takes place in, and would explain the difference in taste. Here, I'll link it for you.
https://en.wikipedia.org/wiki/Maillard_reaction

>>9170557
microwaves heat water and often create spots that are far hotter than others, the water can also turn to steam and make other parts soggy, sometimes containers absorb microwaves and get extremely hot

if it is causing problems you might want to reduce the power and increase the time

>>9170569
OP said reheating, so the maillard reaction has already occurred

both methods produce different texture do they not, that might play a part too.

thats assuming texture makes a difference to taste, i dont know that

>>9170605
Will it have occured with every molecule in the food the first time it's cooked? If not, it may be the Maillard reaction in the molecules that weren't affected in the first run through the oven (or stove or whatever).