I LOVE this item! If I could I would give more than 5 stars. Yes, it is very dangerous --* the plates get hot and even the silicone edges can be too hot to touch* there are many microwave power level warnings (you need to know the power level of your microwave and know how to turn it on to power 900 W My microwave is 1000 W, so power level 9 gives me the right power 700 W. I don't know what to do with the last two!) So far we have prepared: Portobellovse turned out tasty and fast! Typically, you preheat your plates in the microwave for 3 minutes, then immediately add the food and cook for 2-5 minutes. Normally food comes out twice as fast as using our grill or good char toaster. Is it as tasty as grilled? Usually not quite, but it's really close. Success seems to come with: * Making sure the food doesn't release more fat than the ridges can hold (maybe having a plate underneath might help? It might cut the time) * Making sure the plates aren't too are cold after preheating before re-cooking.* You only have one chance - don't try to set "more time". Some recipes call for pausing the cooking process, but generally, cooling occurs too quickly and charring doesn't work * "balanced" foods. This will not work if the top plate is not firmly attached to the food or the food slides out of the food.* Make sure the food is completely covered by the plates. You don't want to stick out on the page. (My guess is that microwaves don't really affect food at all, so anything sticking out the side will warm the plates instead of heating them.) * The ties that hold the two plates together are a key part of the system. You want it to squeeze the food so the hot plates press against the food. The bands also act as a grill press. One last thing to note:* These plates are VERY easy to clean. Even running water washed away anything burned from them. But they can also be washed in the dishwasher AND they fit perfectly on the top shelf!* At one point I lost one of the straps. The seller sent me a new bracelet for free! ++ EXCELLENT service.
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