6 months ago we replaced a sharp non inverter 33l MWO with a Panasonic 34l Inverter model. 

Initially, we considered the fact we might be imagining things, but it's become much more apparent lately, that whilst it seems our food is getting hot, for some reason it doesn't seem to stay hot very long. I know that's kind of a weird thing to say.

But to give you an example. Last night we had a cooks night out, we cooked it for longer than prescribed, as they always underestimate the cook times in our experience. At the time we took it out, I did the touch test, which is to cut open something thick, like the chicken thighs, and if they are too hot to touch for long, it's probably hot enough. The others were untouched. In the time it took us to serve that same food to four people, no more than a couple of minutes, the food when we went to eat it, was barely luke warm.

I do understand that smaller peices of meat/food will not retain their temp as long, moisture content may be a factor, etc, but this was never something we experienced with our old MWO and something we notice consistently with the new ones.

We eat similar types of food, the MWO is a similar power, 1000w vs 1100w, same serving plates etc.

Anyone have any bright ideas?