I prefer to reheat foods in the oven or on the stove top. Tonight, the pizza went back onto a pan, onto the pizza stone in a 350F degree oven. I popped it in at the same time I started the oven heating, so the pizza warmed in sync with the oven. This prevented overcooking and weird cold spots.
I predict that in ten years, no one will (or should) have a microwave in the kitchen. I don't know about you, but I could really use an extra cabinet in it's place.