Have you ever wondered visiting some of the mom and pop restaurants, where you might know the owner and only few people work at the kitchen but they are able to cook for everyone on the dinner during their rush hours.

Cooking is really an art involving the same skills as a successful manager of any level in any type of career.

It is all about timing and control, in our case, how we heat our food by controlling the heat in our ranges.

Having the same ingredient doesn’t mean it would end up the same taste and texture in the process. The process of controlling the heat often makes a huge difference in how our dishes would turn out. Especially nowadays, with highly efficient cookwares, you rarely need to use high heat at all. In fact many of the cookware manufacturers suggest using medium to low heat to protect the longevity of the cookware.

Cooking your ingredients is the same way. While oftentimes high heat would denature the food and make it less nutritious. Given a range, variation in controlling the heat does give the best result in cooking the dish.

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