When Should You Cook on High Heat

High Heat Cooking is a technique used in home cooking where food is cooked at a higher temperature than usual. It’s often used to cook meat, poultry, vegetables, pasta, and rice. High heat cooking has been around since ancient times and was originally used for religious purposes.

Today, high heat cooking is widely used in restaurants and households to speed up the process of cooking food. Many people use it because it saves time and energy, but there are also health benefits associated with using high heat cooking. Cooking on high heat is an art form. It takes patience, skill, and practice to get the perfect result every single time. If you want to master cooking, then you need to learn when to use different types of heat. In this article, I am going to teach you the difference between low, medium, and high heat.

In this article, I’ll explain what high heat cooking is, its advantages and disadvantages and give you some recipes to try out yourself.

Should you always cook on high heat?

The answer to that question depends on your preference, lifestyle, and diet. Some foods can be better prepared by cooking them at lower temperatures while others benefit from being cooked on high heat.

For example, if you’re trying to prepare a dish that requires a long cooking time like a stew or soup, then you might consider cooking it on low heat so as not to burn the ingredients. On the other hand, if you’re preparing something like a stir-fry or sautéed chicken breast, then you should definitely cook it on high heat so as to achieve a crispy exterior and tender interior.

What Is High Heat Cooking?

High heat cooking refers to cooking food at a higher temperature than normal. This usually means that the food is heated above 400°F. The reason why we use such high temperatures is to ensure that the food cooks quickly.

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However, many people use high heat cooking even though they don’t really know how to do it properly. They just follow their intuition and end up overcooking their food.

This is why it’s important to understand the differences between low, medium, and high heat before you start cooking on high heat. Here are the three levels:

Low heat cooking

This is cooking food at temperatures below 350°F. When cooking on low heat, you have more control over the outcome of the meal. You can easily make adjustments to the recipe to suit your taste. However, sometimes you may find that certain dishes take longer to cook on low heat than on high heat.

Medium heat cooking

This is cooking food at temperatures between 350°F and 450°F. Medium heat cooking is ideal for most meals. It helps to reduce the amount of fat in the food, which makes it healthier. Since it doesn’t require much attention, you can focus on other things while the food cooks.

High heat cooking

This is cooking food at temperatures above 450°F. When you cook on high heat, you have less control over the outcome of the meal. You will lose some nutrients and flavor during the cooking process. However, the results are worth it.

Here are some examples of high heat cooking:


Sautéing involves heating oil until it starts smoking. Then, you add chopped vegetables and spices to the pan. As soon as the vegetables begin to sizzle, you turn down the heat and let the mixture simmer for another few minutes.


Stir-frying is similar to sautéing except that you don’t add any oil to the pan. Instead, you put all the ingredients into a wok or a large skillet. Once everything is hot, you toss the ingredients around in the pan until they become fragrant and brown.

Deep frying

Deep frying is a method of cooking food using very hot oil. If you want to deep fry an egg, you would need about 2 cups of oil. To prevent the oil from splattering, you’ll need to keep it covered with a lid.


Baking is one of the easiest ways to cook food. All you need is a baking sheet and oven. You simply place the food on the baking sheet and bake it at a specific temperature for a certain length of time.

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Roasting is a type of cooking where you sear meat or poultry first before roasting it. This ensures that the surface becomes crispy and flavorful.


Grilling is a great way to grill food outdoors. You can also grill indoors by placing a grill pan directly on top of a stove burner.

You should only use high heat when you fully understand what you’re doing. Otherwise, you could burn yourself, your house, or your food.

Searing meat, sautéing vegetables, and evaporating liquids to produce gravy or thicken a sauce are all examples of high-heat cooking. Cook over medium heat until the food is well cooked. Low heat is ideal for slow-cooking dishes, resulting in soft and delicate results. Cooking on high heat is best used for searing meats, grilling foods, and making sauces. It is best done when you know how to do so safely.

You can use the Malliard reaction to determine if the food is properly cooked. The Malliard reaction occurs when proteins denature and form crosslinks. Crosslinking causes the protein molecules to stick together and create a gel structure. The Malliard reaction is named after Jacques Louis de la Vallée Poussin who discovered this phenomenon in 1892. He was studying the chemical changes that occur when milk curdles.

To test whether the food has been properly cooked, dip a spoon into the food and then touch the back of the spoon to your tongue. If there’s no taste, the food probably needs more time. If the food tastes bitter, it may be overcooked.

What Is Considered “High Heat” When Cooking?

Cooking is typically considered "high heat" when the following conditions exist:

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The food is seared on the outside.

The food is cooked through.

The food is cooked quickly.

High heat cooking is the process of heating something until it reaches a certain temperature. This usually happens when using a stovetop burner or oven, but other methods such as grilling or sautéing can also involve high heat cooking. High heat cooking is used to cook foods quickly and efficiently. It allows foods to cook faster because the heat is concentrated in a smaller area. This type of cooking also helps retain nutrients and flavor better than slow cooking methods.

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High heat refers to the temperature of the burner used to cook the food. It is measured in degrees Fahrenheit (F) or Celsius (C). For instance, if you are using a gas stove, the flame is usually set between 400° F and 500° F. This means that the surface of the pan is heated to approximately 450° C.

On the other hand, if you are using an electric stove, the heating element is typically set between 350° C and 450° C. Therefore, if you are cooking something on a gas stove, you could say that you are cooking it at about 450° C. However, if you are cooking something on an electric stove, you could say that you are cooking it at about 450° C.

Any cooking temperature between 400°F and 600°F (about 205°C and 315°C) is considered high heat. High heat is ideal for scorching meats and quickly sautéing vegetables, in addition to evaporating liquids to thicken sauces. Most people use the terms medium heat and low heat to refer to cooking temperatures of 300°F – 400°F (150°C – 205°C) and 200°F – 300°F (95°C – 150°C), respectively. Cooking food all the way through is best done on a medium or moderate heat setting.


There are many ways to cook food. Some cooks like to sear their food first before they start cooking it. Other cooks prefer to cook slowly and let the flavors develop.

Still, others like to cook with a combination of both techniques. Regardless of which method you choose, make sure that you follow safe practices when cooking.

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