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I don't think conductivity has anything to do with microwave absorption.
Try heating a pair of glasses, one with brine, the other deionized water.
I'll be surprised if the temps are more different than expected due to
variations in the microwave field with position
-- you have a "carousel" oven?
Both water and fats, fatty acids, glycerides, etc. have O-H bonds whose
stretching frequency is close to that of the oven's magnetron.