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I heat most things in my toaster oven and use the stovetop for things like soups and stir-fries. Our microwave bit the dust last year, and after I shanghi'ed the toaster oven from my parents' house I haven't really missed having a microwave.
I use a cast iron pan and some more fat to reheat meats(I sometimes cover with a cast iron lid. I also use the stovetop to reheat stews or braises in a cast iron coquet. Cast iron and a high output gas stove can put some microwaves to shame on the even heat department.