Ambiguous Stove-top temps
When we bake or roast, we use temperatures to specify heat and assuming our ovens are accurate and we temp our food we are working with something we can measure. When you cook on the stove-top, you are told "high" or "medium-low," etc. and not given a temperature. I know sometimes you can tell your temperature by how food reacts such as with a simmer or a boil, but mostly I feel like I am left guessing and I can tell you that the medium on my mom's Viking stove top is a lot hotter than the medium on my run-of-the-mill Whirlpool. Infrared thermometers are relatively cheap these days; what temperature is "medium" vs. "medium-high" vs. "medium-low"? It's easier than ever to measure surface temps these days and while you might not always want to get your gun out, if we could at least come to know if a recipe says "medium" that means 300 degrees and on my stove that means a tick past the medium mark, etc. etc.