Depends on the product you're heating though. I think it's certain fats that make it sometimes start to pop after literally a handful of seconds, and other time

Depends on the product you're heating though. I think it's certain fats that make it sometimes start to pop after literally a handful of seconds, and other times you can go at the highest power (I think that's 800W for me) until the food is done after five minutes and all you'll get is some steam. I've tried to use lower power settings for "normal" products that have splatter but not straight away, but that just doesn't get it all the way hot without starting to get splatter after all. Using a cover, like an inverted plate, is the way to go I do agree about the part where you mention frying part of the product while the rest is still subzero. Power reduction is useful, for me it just doesn't adequately prevent splatter