Quoted:
I've never liked it. Ground beef doesn't do well, chicken/pork get too done, fish - forget about it. So for the longest time I just put the meat in a huge bowl with cold water and change the water every 20 minutes or so. Less than an hour and it's defrosted and ready to cook. Granted better to just put in the fridge for a day, but when you need something to cook tonight it works very well.
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This is not necessarily microwave-specific. Defrosting ANY thick, frozen object by using powerful, direct heat will heat up the outside long before the inside thaws. You'd get the same putting it under the broiler in the stove.
No matter what your heat source (microwave, hot air, water), the trick is to defrost it slowly enough that the heat you apply to the outside can migrate to the inside more or less as quickly as you deliver it.
Now, the microwave-specific part is that many microwaves (especially cheap ones) don't really do "low power" very well. Inverter microwaves usually do much better at it.