I had the exact same experience. I thought the main selling point of these services was to save time, but I never felt I was saving time. And the amount of dishes and pans I had to clean up after was obnoxious.
If someone can make a service that focuses on using a single pan/dish per meal, I'm interested.
It may be a great habit in a restaurant where you always have more work in the queue, but for home cooking it makes a lot of sense to interleave cooking with chopping. It saves time not just because the cooking and chopping happens in parallel, but also because you don't need to get six bowls and wash them afterwards. The exception is if you know that you won't be able to chop quickly enough, e.g. wok.
If someone can make a service that focuses on using a single pan/dish per meal, I'm interested.