What Does "Medium Heat" Even Mean??

Ingredients

• 1 cup Water (for temperature demonstration; use room‑temperature water)

Instructions

1. Warm (Just Above Body Temperature)

   Place the saucepan on the smallest burner, set the knob to the lowest possible setting, and add the cup of water. Let it sit until you can barely feel warmth when you touch the side of the pan for a second.

   Time: PT3M

2. Low Heat (Gentle Simmer)

   Increase the knob to a low setting (around 2‑3 on a 1‑9 scale). The water will begin to form tiny, infrequent bubbles. Observe that the bubbles rise only occasionally.

   Time: PT3M

3. Medium‑Low (Steady Simmer)

   Turn the knob up to medium‑low (around 4‑5). The water should now bubble continuously but gently. Oil added at this stage will flow freely without smoking.

   Time: PT3M

4. Medium (Toasting Zone)

   Set the burner to medium (around 6). Add a teaspoon of butter; it should foam and begin to turn golden within 30‑45 seconds. This is the sweet spot for shallow‑frying garlic, toasting nuts, or cooking a 6‑inch pancake.

   Time: PT4M

5. Medium‑High (Searing Zone)

   Increase to medium‑high (around 7‑8). Add a neutral oil (canola or peanut). The oil should shimmer and begin to smoke lightly. Immediately add protein (chicken thigh, ground sausage) or vegetables; they should sizzle loudly.

   Time: PT4M

6. High Heat (Extreme Searing)

   Turn the knob to high (9). The pan surface will become extremely hot; add a thin layer of oil and watch it smoke within seconds. This is for quick char on chicken breast pieces, flatbread, or wok‑style stir‑fry.

   Time: PT2M

7. Ultra‑High / Screaming Hot (Wok‑Style)

   If you have a wok and a gas stove that can reach 600 °F+, set the burner to its maximum. Add a splash of oil, wait 1‑2 seconds for a thin smoke veil, then toss in thinly sliced meat or vegetables, stirring constantly. Cook time is measured in seconds.

   Time: PT1M

Nutrition Facts

0

Protein

0 g

Carbohydrates

0 g

Fat

0 g

Fiber

0 g