It's tough to predict usage. If you can avoid having to hold items, you reduce the chance of items being sold past their shelf life or having waste from producing too much. For even quicker results, one Vulcan-Hart FlashBake model combines both light and microwave energy. The oven cooks food more thoroughly than a traditional microwave and can brown items. Electromagnetic energy provides another method for quick cooking.
Induction ranges and burners have a smooth surface that covers a hidden magnetic coil.
When the cooktop is turned on, the coil produces an alternating magnetic field. In fact, a gallon of water boils in 5 minutes. Induction ranges also are reported to be safer and faster than traditional gas ranges. The cooking surface heats up quickly, while the area around it remains cool to the touch. I know bar operators who envision doing cooking in front of their customers, and having their customers being able to lay a glass on the same surface.