Whether or not that's the cause of it, I have to say that there's more to
it than that.  Meat cooked/re-heated in a microwave has a very distinctive
(offensive) smell and taste that I can pick out very easily.  Besides, I
(barely) broil my steaks in the oven, and they're usually so juicy that the
blood and juices fill the plate.  So I don't think they're dried out.
 While vegetables heated in the microwave aren't bad, I don't trust
anything that makes my food smell and taste bad.

Take care,
John Pavao
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Convential cooking dries the food as it cooks it.  Microwaves leave stuff
wet.  It's mostly the higher moister content that messes you up.  I use
the microwave for cooking bacon, because it is less fatty that way.  I
aslo use it to heat up NeanderThin chilli.  Other than that, I pan-fry or
grill stuff, or put it in a slow-cooker.