Why couldn’t something that says “Cook at 400 degrees for 15 minutes” theoretically be cooked at 6000 degrees for 1 minute?

Question

Why couldn’t something that says “Cook at 400 degrees for 15 minutes” theoretically be cooked at 6000 degrees for 1 minute?

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Answer 1

I barely remember my basic physics but tldr look up thermal conductivity/transfer as every type of material has their own specifics of how well/rate they conduct the heat to the next object ie. deeper into the food.