Abstract: Ovenware for microwave ovens which contain a composition comprising a susceptor which has a Curie point temperature of about 100° C. to about 300° C. and a thermoplastic or thermoset polymer are improved and said composition is in contact with the food or drink to be heated or cooked, and/or composition has a thermal conductivity of about 0.7 W/m° K. or more. Heat generated by absorption of microwave radiation by the susceptor is more readily conducted to the food being cooked when the thermal conductivity of the composition is high, particularly when the part containing the susceptor is relatively thick. The relatively low Curie point of the susceptor prevent overheating of the ovenware and food being cooked. Also described are designs for various pieces of ovenware containing this composition.