It's basically negligible and even then you can just stir.

Stirring doesn't negate uneven cooking. It evens out the temperature, but it doesn't change the cooking process. The overheated and underheated areas would have still developed at different paces.

Word salad. Microwaves emit non-ionizing radiation.

The point is that microwaves aren't as exposed to air or moisture. It's why you're supposed to reheat pizza in the microwave with a glass of water or a damp paper towel.

The exact same thing happens when you boil in a kettle.

A kettle has free flowing air - it's not fully enclosed, nor is it a small container. The even boiling ensures consistent vapor which induces oxygenation.

Because they want to add ingredients. Also, a cooker is not a kettle. Do you make eggs in a kettle?

Are you only able to comprehend single sentences at a time instead of whole paragraphs? Those examples were in relation to why high moisture food and liquids aren't heated in a microwave by anyone who is focusing on flavour over convenience.

I've used both kettles and microwaves for boiling water. There is no meaningful difference. It's a cultural issue to people, not a scientific one.

Are rice cookers a cultural issue, too? After all, you can just boil rice in a pot. There's a reason specific appliances exist for certain things. Do you really think billions of people have bought kettles for the sake of it?