The temperature inside a microwave oven varies depending on its power setting and the type of food being heated/cooked. However, it's essential to understand that the temperature inside a microwave is not a static value like an oven or stovetop. Instead, microwaves work by emitting electromagnetic waves that excite water molecules in food, generating heat and cooking the food from within.
The microwaves cause rapid oscillations of water molecules, which, in turn, generate heat. The temperature inside the food increases as the water molecules absorb the microwave energy. The temperature can rise to the boiling point of water (100 degrees Celsius or 212 degrees Fahrenheit) or even higher in some areas of the food.
While the internal temperature of the food can increase significantly during microwave cooking, the temperature inside the microwave oven itself (the cooking cavity) does not necessarily reach the same level. The cavity's temperature may increase due to the heat generated by the magnetron (the microwave's main component), but it usually doesn't reach the temperatures you might find in a conventional oven.
Keep in mind that microwaves heat food unevenly, and "hot spots" can occur where certain areas become significantly hotter than others. For this reason, it's essential to follow proper cooking guidelines, stir or rotate the food when necessary, and use a food thermometer to ensure that the food reaches a safe internal temperature for consumption.