And that's ten minutes every time someone orders a dish with hollandaise because it really breaks when reheating as well. Given how much cost of labor is a factor it's easy to see why hardly any restaurant will serve real hollandaise. Perfect Baumol cost disease example. Maybe something like a Thermomix could solve the economic problem of hollandaise.

I short-circuited my microwave accidentally two years ago (don't power it up and then drop screwdrivers) and that was the best thing to happen to my meals.