Timing and Temperature

How long things take to prepare or to cook is again a matter of approximation. I’m a fast worker and cook on a natural-gas stove. Some of the variables are type of stove—gas, electric, or other; type of gas—propane or regular; material and gauge of pots and pans; distance from the flame; ambient temperature; temperature and moisture content of the food itself; type of oil used in frying; variable ovens and oven temperatures. My scientist husband says that it might be possible to work out a complex equation that takes care of the variables. My suggestion is that there’s nothing like working out a harmonious connection between you and your stove and pans (which don’t need to be expensive). I have a horror of electric stoves and always hate having to cook on one, but even there, you can manage. For instance, if you have to start a dish at high heat and then simmer it, have another burner set to low at the ready and switch the pan over to it.