Low, medium, high
Knob settings mean different things on different stoves. Watch the pan, not the dial.
Why the dial lies
“Medium” on a gas stove, an old electric coil and an induction top are three different temperatures. Heavy pans also take longer to heat than thin ones. So recipes here give a setting and what it should look like.
What each level looks like
| Level | Butter | Oil | Water drop |
|---|---|---|---|
| Low | Melts slowly, no bubbles | No movement | Sits and steams slowly |
| Medium | Foams, then the foam settles | Moves easily when you tilt the pan | Sizzles and evaporates in a few seconds |
| Medium-high | Foams fast, starts to brown | Shimmers; faint lines on the surface | Beads up and skitters across the pan |
| High | Browns and smokes quickly | Wisps of smoke | Vanishes instantly |
Heat takes time
A pan on medium needs about 2 minutes to get there. Food added to a cold pan cooks unevenly and sticks. That is why recipes say “heat 2 minutes” before anything goes in.
When in doubt, go lower
Too low costs you a few minutes. Too high burns the outside before the inside is done. You can always turn it up.
Try it
Heat a dry pan on medium for 2 minutes. Flick in a few drops of water and watch what they do. Do the same on medium-high. Now you know what your stove’s “medium” looks like.