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Compared to traditional vacuum tube systems, SS technology offers precise control over frequency, phase, and output power, enabling novel strategies aimed at improving heating efficiency and temperature uniformity. This review first examines the basics of dielectric heating and contrasts the operational differences between SS and conventional magnetron\u2010based MW sources. It then evaluates recent studies on frequency and phase\u2010shifting approaches, which are unique to SS systems, to enhance MW heating performance of foods. In addition, conventional methods for improving heating uniformity, such as the introduction of moving objects and modifications to the cavity, sample, and waveguide, are analyzed in the context of SS systems. 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