In a hot pan over a gas flame, the contents will cook or boil in the high heat. But only after you turn off the flame will the contents begin to visibly steam. Is the pan too hot for steam? Perhaps the steam is invisible?
In: 3
After you turn off the heat, the air in the vicinity of the pan cools down, while the food is still hot, which causes condensation (which is what steam is the product of).
While the heat is on, it isn’t just the pan and its contents that are hot but also the air in the vicinity, which means a lower temperature differential, insufficient for any significant amount of steam to form.
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