$5000 Canadian After Someone Using The Microwave To Disinfect It 
Some of the best studied cancer-causing compounds are the heterocyclic aromatic amines (HCA). These are formed naturally in protein-rich food such as meat and fish during cooking, and are more likely to form if the meat is cooked for a long time and at higher temperatures. The method of cooking is a major factor affecting HCA formation. Some researchers have reported HCA are formed in chicken at higher levels when cooked in a microwave, compared to when pan-fried, barbecued or baked.
