obviously cooking on very high heat is faster but it wouldn’t mean you could have a huge hunk of meat nice and tender in a couple hours. but why. i don’t even understand enough to know if i chose the right flair.
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If you just heat up the water in an open container at sea level it will not get warmer than 100C. Having a stove that outputs more heat does not result in water it just results in it boiling away faster, it do not get warmer then 100C
Water requires energy to become a gas and it rescues the temperature of the remaining water. The heat of the stove is required to keep the water at 100C. If you remove the heat the water that boils away cool down the rest a bit and it is below 100C and it not longer boiling.
If you boil water a higher altitude where the pressure is lower the building temperature of the water is lower at 1500meter is only 95C. So if you are in Denver Colorado that is at that elevation it takes longer time to boil food because the water do not get at hot.
If you put water in a vacuum chamber it boils at room temperature. It still requires practically the same amount of energy to turn to gas so the liquid water will cool down, and the boiling stops when the remaining water all has turned to ice.
If you on the other hand use a pressure cooker the internal pressure in it can be higher. So water will start to boil at 100C but only a bit before the pressure increase. The water can then heat up a bit more, you get a but more gas and the pressure increase. The pressure cooker has over-pressure valves, it is when it starts to relate steam that water boils normally, the temperature will be higher than 100C, exactly what depends on the pressure cooker.
Another way to make food cook faster is to replace water with a liquid that boils at a higher temperature. Cooking oil does that. So when we deep frying in oil you have a temperature of around 200C. You do not heat the oil so it starts to boil but a bit colder than that, oil do not just boild away but can break down too and start to taste bad.
A frying pan uses oil or other fat for the same reasons, it can get warmer then 100C. The same piece of meat can be done faster if you use a frying pan compared to if you cook it. A drawback is if it is too large the outside can get so warm it is destroyed before the inner is done. If you boild meat it never gets warmer then 100C, or even lower if you usd temperature controll like with Sous vide.
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