The skillet sounds cool but I'd rather not have to deal with a microwave door and control panel for searing stuff. I do, however, frequently use it in ways that others find unconventional:

- Cooking dry goods (quinoa, freekeh, couscous)

- Single-serving coffee mug surprises (omelettes, protein brownies)

- Low-carb cheese crisps (via parchment paper)

- Not-fried rice (day-old rice, light sesame oil, soy sauce, bits of egg, leftover veggies, random seasonings)

- Frozen breaded chicken (wrap really well in paper towels to absorb moisture, overshoot on time, unwrap as soon as they're out to avoid sticking - they come out like 66% as crispy as using a convection oven)

I do draw the line at pasta because the texture never seems quite right when you boil it in the microwave.