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But you're incorrect. Microwaves penetrate through many substances fairly well, mostly passing through them. The microwave ovens we use to cook are tuned to resonate with water molecules, and as a result the waves interact more frequently with those molecules. But in general, the waves just bounce around until they do interact with something, and it could be any particle within your hot pocket that it interacts with, not just the surface.
All that is to say, microwaves do heat all throughout whatever you put in. Now, these waves can also excite particles and moisture in the air within the oven, and there is convection between the air and your hot pocket... But air is less dense than food, so convection will be secondary heating at best, and cooling at worst.
Yeah. They don't penetrate an unlimited distance into the food, the center of some stuff won't get heated. But they penetrate a lot further than the 0 distance that ambient heat from the outside does, conducting heat straight to the skin of the food and then letting it work its way in from there.
No idea what this person's issue is, I sort of suspect that it's just Lemmy in action, doing its thing.
You will find it is entirely dependent on the size, thickness, and density of the food you're heating.
According to the USDA,
What's the diameter of a hamster?
I don't know what to tell you, you can believe whatever you like. It doesn't matter to me. But this is one of the dumbest discussions I've ever had, so I'm done. Declare yourself "winner" of the discussion if you like.