depends on target temperature, and how much gradient from internal to external temperature is acceptable. high heat will cook the outside much faster than the inside, which is fine for something like rare steak with a seared outside and relatively low core temp, but cooking chicken the same way will have the outside completely dry and charred by the time the core gets where it needs to be. lower heat gives more time for heat to spread all the way through, so the difference between core temp and surface temp is less
It’s always just which ever is the biggest. They need to have two big ones the same size.
Science needs to resolve this question for both gas and electric. Is bigger always better? Or is it like how things thaw slower in hot water?
EDIT: my oven is electric guys, so I think I can go small pot, on BIG burner. But is that better? Probably.
depends on target temperature, and how much gradient from internal to external temperature is acceptable. high heat will cook the outside much faster than the inside, which is fine for something like rare steak with a seared outside and relatively low core temp, but cooking chicken the same way will have the outside completely dry and charred by the time the core gets where it needs to be. lower heat gives more time for heat to spread all the way through, so the difference between core temp and surface temp is less
Each size has its role.
Hey everyone! Look over here. This person cooks with only one big burner. Lol.