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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It is literally impossible for water (at sea level pressure) to be above 100°C. If it ‘got hotter’, it would be steam instead. Given that almost every thing we can consume has a bunch of water to it, the highest temperature you can cook something at sort of comes out to that 100°C too (the exceptions involve steam and cooking methods that partially dry out the food and things that end up with less water than you started with). Adding more heat to the burner doesn’t change that, except to dry the food out faster (which is usually an unpleasant texture anyway, as you noted).
But what about *not* at sea level pressure?
With more pressure, water boils at a higher point. Most pressure cookers can safely and conveniently reach 120°C boiling points, which allows the food to cook significantly faster *without* removing the water first. And of course, higher temperatures usually mean faster cook times.
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