a laminate structure useful for incorporating into a package structure for the microwave cooking of foodstuffs for consumption comprises an outer layer polymeric material , an outer layer of microwave transparent material , a grid layer having an electroconductive surface surrounding transmissive apertures located between the outer layers , and a thin layer of electroconductive material of sufficient thickness so that a portion of incident microwave energy is converted to thermal energy also located between the outer layers . the structure is useful in providing controlled surface heating and microwave transmittance to achieve a more uniformly heated product employing