DavecUK true but cooking a steak on a pan where Maillard reaction occurring can never be repeated with something that heats water. It’s cooked, just not the same.
This is different I think. The science, ie dissolving a soluble solid into liquid is the same however it’s achieved. Yes the amount and type that’s dissolved will be different so will taste be but can be much closer to traditional cold brew than a microwave is to cooking meat with heat.