If you're cooking for one or two, it's definitely faster. Both because it's literally a convection oven, and because it's small and you don't have to wait for a whole oven to heat up.

I wouldn't call "throw some stuff in the oven and add salt" cooking. And either way it's vastly easier than working with pots and pans - you don't have to watch for pots boiling over or things turning black in the frying pan, and the clean-up is rather minimal, as well. Plus, pans tend to not do that well with meat or veggies directly from the freezer (it's possible but harder, which is not great for the post's premise), which isn't even an issue when you use the oven instead.

Also, there's something about baking that makes food taste pretty consistently good, I've never managed that consistency on a stovetop. It's incredibly demoralizing when you put in the work to cook properly and it turns out shit.

That number is something like 5 orders of magnitude too high, unless perhaps you are currently standing in a cloud of dust in a stable or something.