There are not many things that I have not cooked in my microwave oven. Of course deep frying would obviously be one of them.
I bake cakes and muffins in the microwave. All of the boneless chicken breast are cooked in the microwave. I am not particularly fond of making sauces in the microwave but it happens.
Where ribs are called to be boiled before grilling or baking, I microwave them.
I think everyone melts their butter and chocolate in the microwave rather than the double boiler.
Precooked bacon takes approx 4-10 seconds in the microwave so you can serve it while the eggs are still hot. Or heat strips for a blt.
I store my hotdog & hamburger buns in the refrigerator along with sliced bread. It is easier to separate buns if they have been warmed for 10 or 20 seconds. Same with pita pockets.
Au gratin potatoes are better from the microwave.
As for baking numerous things in the oven, I bake my breads on the top rack at the highest rack level. Casseroles in the middle. And meat/poultry on the bottom rack. I put the dishes that need to be checked more often to the front of the rack. With the rack at the top being close to the oven top and the food at the bottom being close to the oven floor, the temperature does not vary that much when I have to open and close the door checking on other things.