Understanding Heat: When to Use High, Medium, and Low
Master heat control to prevent burning, ensure even cooking, and develop proper textures.
What You'll Learn
Heat control is perhaps the most crucial skill in cooking, yet it's often overlooked by home cooks. Understanding when and how to use different heat levels can mean the difference between a perfectly cooked dish and a disappointing failure. This guide will teach you to read the signs your food gives you and adjust heat accordingly.
Skill Level Guide
beginner
Learn to recognize the sounds and visuals of proper heat levels for basic cooking.
intermediate
Master heat adjustment during cooking and understand how different materials conduct heat.
advanced
Develop intuitive heat control and understand heat management for complex cooking techniques.
Step-by-Step Techniques
High Heat Applications
Use for searing proteins, stir-frying, and creating crispy textures. High heat creates Maillard reaction.
Preheat pan until a drop of water immediately sizzles and evaporates
Using high heat for delicate items or when you're not ready to cook quickly
Medium-High Heat
Perfect for most sautéing, cooking chicken breasts, and developing color on vegetables.
You should hear consistent sizzling but not violent spattering
Medium Heat
Ideal for cooking through thicker items, making pancakes, and controlled browning.
Use when you need time to cook the interior without burning the exterior
Low Heat
For gentle simmering, melting chocolate, making custards, and long braising.
Bubbles should barely break the surface in simmering liquids
Heat Adjustment Timing
Learn when to adjust heat during cooking based on visual and auditory cues.
If it's cooking too fast, lower heat immediately - don't wait for disaster
Expert Chef
Chef David Martinez
Johnson & Wales graduate, Certified Executive Chef
18 years in professional kitchens
Grilling techniques and heat management