No, because heat doesn’t absorb/spread instantly through food, through material. If you cook it twice as fast for half as long, you’ll get a too-hot outside and a too-cold inside.
Now… at 6,000 degrees, you’re past the auto ignition temperature of the food and parts of the oven itself. It’s going to burst into flames any moment now… I’m surprised it’s still a solid object. You don’t wanna make it that hot 🙂
Your math is wonky especially using a Fahrenheit scale, but let’s assume that overall heat remains the same but over a different amount of time.
Cooking generally requires that you cook the food all the way through, and the heat takes time to get from the outside of the food to the inside. So if you cook too fast the heat will cook the outside, but never have time to cook the inside before that outside gets over-cooked and burns.
So you’ve already had some food for thought about why you can’t just turn an oven higher, like burning the outside of the food, and melting the oven.
There’s a cooking aspect too. Not all food is just instantly cooked to what we want when it reaches a specific temperature.
An example would be like beef stew, or pulled pork. It is *technically* edible very early on in the process, but the breakdown of muscle fibers, fats, collagens etc takes time to get to the soft falling apart phase appropriate for the dish.
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