I also cook everything to done. I use the cabinet as part of my rotation.
When first starting out in the morning, (roadside vending) I will put beef and pork in the steam table about 1 hour before opening. It takes about that long meat to get to 165 with the water pan.
The heating cabinet is set at 170 and I put meat in from the fridge just before opening. It usually never gets to 165 as it warms at a slower pace. I just don't have to warm it from 38 to 165 on the steam table. It usually is around 120 when I need to use stock from the cabinet and only takes minutes for it to reach 165 since the water pan is already hot at this point.