Binga bango. One of the most important things to realize with microwave warming is that just like all (okay, probably most) other forms of heating, it works from the source of the heat (which is outside of the burrito) towards the matter being heated.
In the form of government horrors to curb protests, it means shooting microwaves at you and causing your skin to feel as if it is being boiled. In the form of your burrito, it means that the outside of the burrito will be blistering hot, and continue heating, and the heat has to slowly be conducted inwards. If your plate is not perfectly resistant to the operation of the microwave, it will also be getting hot, and since it is typically thinner and has less heat capacity (because most food has water, which has gargantuan capacity) than your burrito, it's going to get a lot hot, very totly.
So yes, use the power settings to allow the heat time to work it's way into your burrito and not fry the outside to death while causing your plate to consider whether today's a good day to go molten.
I think you don't see much colt anymore because they were matched by other manufacturers in quality but they never dropped their prices. I had an acquaintance with a side hobby/job of putting together rifles for people who wanted to source their own parts and make 'frankenstein' ar rifle platforms. I can't remember exactly now (it's been over a decade), but a high quality gun would cost you a little over a grand, and colts would start at one-and-a-half grand. Cheap ones were as low as $300 or $400.
That's just ridiculous for most people buying a gun. The choice is often dictated by pricing, and the name didn't do enough to counter the price for the people who would care about names, and the quality wasn't better than cheaper guns for the people who cared about quality. Colt just willed itself off into the sunset.