For the people who don't believe in microwaves anymore, the amount of microwaving that occurs in restaurant kitchens would knock your socks off. Known as "Chef Mike" for a lot in the business, it happens a million times a night.
A ton of dishes are prepared in advance, thrown in the microwave with perhaps a little water and than heated for 3-4 minutes and than finished in an oven or stove top.
A lot of the special requests are just done in the microwave. You want fresh vegetables with no salt? Nobody is defrosting and steaming/boiling anything for 15-20 minutes. You want your soup "extra hot?" Chef Mike to the rescue. Your potatoes are a little cold? Perhaps a microwave or a quick deep fryer action.
I grew up in the Greek pizza business. It's always wort it to throw it in a pan and turn on the oven for 5-10 minutes. Nice and crispy the way it should be.
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