In my experience it takes less time to reheat a cooked item than it does to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc).
It's quite common for me to use the microwave to reheat things, and that might lead me to be biased in thinking that it's faster because the microwave itself is often the fastest way top reheat something, but this observation isn't true just for microwaving. It doesn't even seem to matter on the method of reheating, as I can reheat something faster if I use the same method of as I did to cook it (e.g. by frying).
Note that I always check the temperature of something I've reheated via a food-probe, so I'm also not making a mistaking of cooking something to 70C and then reheating to 45C etc.
- Is it always faster to reheat something than it was to cook it, or are their exceptions?
- why is food faster to reheat? What's the food-science behind it?