Why do we not cook food at hotter temperatures quicker?

Question

For example why would we cook something at 200c for 20 mins and not at 400c for 10 mins?

In: Chemistry

Answer 1

When cooking, you need to cook at a temperature that won’t burn the outside before the inside is done. By drastically changing the temperature, you also run the risk of it evaporating too much or not enough water and altering the texture. In addition, you need to keep fats under their smoke point; some fats in particular dont do well at high temperatures.

There are many many reasons.