Microwave vs Induction

Yes! it will continue to cook food, the only difference you may end up with cold spots in the food, rotate plate once or twice to reduce this.

They're totally non-interchangeable as they're two totally different ways of cooking.

There is no correlation at all between a temperature setting used by electric and fan ovens and the microwave power level, there's not even a rule of thumb. For microwave cooking, the fat, sugar and water content of any given food item as well as the mass and shape are what determine cooking times and microwave power levels, and not all foods can be safely microwaved as high fat/sugar content foods may catch fire.

How old is the oven ???, Is the food saturated with water ???, Is the exhaust clear from any obstacle ??? Do you feel air coming out the exhaust when it's running ??? (compared to when it's not) if it's a new model it is NORMAL, newer (expensive) models tend to keep moisture in the oven... they are built that way to prevent drying out food (on the plate rim) or (if it's fresh from the box) check for forgotten PACKING material that could prevent the oven from exhausting properly... you could also call the manufacturer/GE to check with them as well...

Cheers!

poss sensor fault or key pad faulty

Because the microwave energy is beamed into the interior of the microwave and then dispersed by a metallic "stirrer," the pattern of the energy can be fairly consistent, rather than completely random. But this pattern sometimes causes certain portions of the food to overcook (creating tough spots) and others to undercook. A microwave oven with a carousel is far better at cooking the food consistently--the pattern becomes quite random while the carousel is turning.