Some use a combination of infrared and visible light. The heat then radiates to the rest of the food. Infrared waves cook and brown exteriors. One feature both ovens have in common is touch-pad cooking, which keeps staffing and training to a minimum. Some customers think the precooked and thawed chicken is better than the rotisserie-cooked product because it has a crispier skin.
Size is another advantage.
They also are easy to vent. But size is also a drawback. Most units can accommodate only a single pizza. On the other hand, not every kitchen can handle another major appliance, even one that fits on a countertop. Other features also can be double-edged swords.