Why cook food at 300° for 60min while you could just put the temperature higher so it cooks faster?

Question

Why cook food at 300° for 60min while you could just put the temperature higher so it cooks faster?

In: Chemistry

Answer 1

Basically, there’s a limit to how much heat can transfer into an object at a time, so extremely higher temperatures often result in the outside burning, and the inside being raw, as there wasn’t enough time for the heat to actually make its way to the inside of the food to cook it.