Sear & Temp

aaron.m.kent

Do real chefs actually think in terms of range settings (e.g., Low, Medium, High), or do they think in terms of pan temperature? Do they say "I will heat a pan over medium-high heat and then add my steak", or do they think "I will get my pan to 375 degrees and then add my steak"?

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Comments

Tim_Sutherland_52834

I think in terms of low, medium and high for pan settings. I go by sight and sound rather than the settings on the cooktop. The medium setting on my induction cooktop (GE) gets hotter than the high setting on the gas cooktop (Wolf) for one family I cook for. The high setting on the gas cooktop (Viking) for another family is closer to medium high on my induction. All three burners will get a pan hot enough to sear protein, but some take a lot longer to get to temp.

In a busy kitchen a cook does not have the time to temp pans, it is all sight and sound.

Chris_Young_80640

I have only known a very small number of deeply nerdy chefs that will measure pan temperature. I'm one of them, and I've only ever done this as part of experiments where I was trying to figure out how much the the metal truly effected the performance of the pan. So, I would say, nope it's pretty much low, medium, high, and f**k the kitchen's on fire!

bchavannes

its more like get that shiz hot as fuzz