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

It takes time for the heat to transfer from the outside of something to the inside, and increasing the temperature doesn’t increase that rate of transfer nearly as much as it affects the outside of the thing you’re cooking. If you were to cook something at 600º for 30 minutes the outsides would be burned to a crisp and the inside would still be raw.