Another thought, try heating containers of wet sand in the new and old microwaves. As you can easily check them as a means of seeing if the new microwave heats to a different depth compared to the old one.
the old microwave was producing less microwaves. this means that there was more time for heat energy to be transferred to the center of the food. try cooking the food on a lower setting so that it takes longer to heat up your food.
I will assume that @networkn probably does not have the old one now. If there was a food that he often heated/reheated at x setting for x time that might be a rough enough test to see if the new one is different.
I would change to a dish that also gets warm in the microwave, and use a lower power/longer time configuration. The reason it has a turntable is because the microwave field strength is not homogeneous. The food gets cooked according to the ability to accept microwaves, and most microwave dishes don't accept much energy directly, so food cooks quickly, but dish is cold. best is when both food and container heat, and the container has some thermal mass.
If you wish to check energy homogenuity, spread some wet self-indicating dessicant beads on a plate, and watch as they change colour in different locations on the plate as they dry. When I checked my Panasonic many years ago, the maximum heating of water was about 5 cm above the plate centre.
Just an FYI - I bought and returned without opening a Panasonic model with a flat bed turned out after pages of reviews from disgruntled customers. What is the exact model you have.
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