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Routers? Do you mean Wi-Fi routers? Because they certainly don't pinpoint waves for each device, they send all traffic out in all directions.
Why 'correct' someone when their knowledge of a topic so clearly outstrips your own?
https://en.m.wikipedia.org/wiki/Beamforming
I'm happy to accept that I was wrong, in fact this is a very interesting bit of technology! I didn't intend to be rude, unlike you, clearly.
I'd also like to add that beamforming, despite the name, does not actually involve creating a directed beam. As I described the antenna still sends a signal out in all directions - multiple antennae work together to create an interference pattern with a stronger signal where a device is located. While I wasn't aware of this technology, it is not as "directed" as the name implies and wouldn't necessarily have applications inside a microwave oven, especially since the wavelengths used are pretty long, so I don't think they would not have much flexibility to create the kind of precise pattern that cooking something while skipping the empty space would require.
While the total length of the average Microwave's wave is about 4.7 - 4.9 inches (12.5 CM) you can further pinpoint the phase of the wave as well both by frequency (playing with that .2 inches in the bandwidth) and phase modulation. This could be further tuned if needed by allowing Microwave ovens to operate in the other ISM band of 5.7 GHZ allowing for 2 inch waves (5.3 CM) or even the 61.25 GHZ band (0.19 inches). Though, as you move up in frequency, you see less penetration as the power is lost faster on the surface of the objects.
Would any of that really make it heat more efficiently though? You'd need at least two magnetrons, some sort of computer vision system, and a computer to do the necessary calculations. Even if you could practically produce an interference pattern that's better than a single standing wave, I suspect you'd lose more energy than you save.
It might be more efficient though honestly that wouldn't be MY goal. The main thing would be improving the quality of cooking provided by microwave ovens, less cold centers, burnt outsides, uneven heatings, etc.