For Cold spots we have a term and definition in Food Industry.

Cold Spots (Food Industry)

Cold spots are localised areas which receive insufficient microwave energy during microwave cooking. Thus the temperature in cold spots is often too low to kill microbes. Cold spots can be reduced by; turning the food; stirring the food; allowing standing time during and after cooking and not overloading the microwave oven.
See microbes, microwave ovens and microwaves.

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