Don't let physicists plan your dinner menu...
Slow cooking microwave is more or less an oxymoron. The great strength of the microwave is to heat things very fast, with little wasted energy. Using it as a crock pot is kind of dumb to begin with - not only does it fly in the face of the limitations of radiative cooking, but it also ties up the nuker so that other dishes cannot be prepared in it at the same time.
I've never had much luck cooking all sorts of stuff the physicist chefs say are possible in the microwave. From eggs to potatoes, they generally are not so good. Forget cakes and such. The microwave is great for reheating leftovers, frozen entrees, beverages, etc, though.
The popcorn button on my Panasonic Genius works pretty well. I just have to tone it down a bit. I set it to 2.85 oz for a 3.5 oz pack of popcorn. The machine is also a "sensor" type of oven, which often will produce acceptable results provided the food is in the right container with the right amount of water and venting.
The latest score on the microwave cuisine front are the Healthy Choice steamer entrees. They have a little plastic bowl with a steamer insert. The result is that the liquid is on the bottom, the more dry food on top. The liquid steam cooks the foot in the insert, and sometimes the results are surprisingly good (I like the wild salmon entree).
Not all microwaves handle sensor cooking that well. The better ones measure both heat and steam to determine when a dish is ready.
UV lights? Most people don't know they have limited lifespans. After about a year of regular use, they lose their disinfecting wavelengths and are no better than hazardous black lights. I have to laugh when I see ads for UV lights for outdoor pond filters. The whole idea of an outdoor pond filter is to build up a colony of beneficial bacteria that turn ammonia in the fish waste to harmless nitrogen gas. Killing the bacteria with a UV light is counter-productive.
