The New York Times has a GREAT and very fascinating article on what they call "the invisible ingredient" in all of our recipes and all of our cooking: heat.
Understanding how heat works makes us better -- and more energy-efficient, I might add -- cooks. It makes our food taste better. It can make a good steak into a magnificent one. It can make what could be a delectable roast into a dry, stringy one.
And who ever knew that gas burners transmit only 35-40% of their heat to the pan? And electric 70%, and induction 90%? Makes you re-think what an excellent kitchen would/should look like!
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