The Science Of Hot Pans: Temperature Secrets

The temperature of a pan is a crucial factor in cooking, as it determines whether food will stick or not. A lukewarm pan will cause food to stick, as moisture is drawn to the pan's surface. In contrast, a properly preheated pan will cause moisture in the food to wick away, allowing the added fat to act as a slip and slide for the food. While there are subjective methods to determine the temperature of a pan, such as sprinkling water on it or using the hand-test, these are not always accurate. For consistent results, a surface thermometer can be used to measure the temperature of the pan, allowing for precise control over the cooking process.

Electric stove temperature

Electric stoves can reach high temperatures, especially when set to the maximum setting. The temperature of the burner depends on several factors, including the type of heating element, the wattage, the cookware material, the ambient temperature, and ventilation.

The type of heating element can be either a coil or a smooth-top. Coil heating elements are usually cheaper but may not heat as evenly as smooth-top elements. The wattage of the burner also affects the temperature, with higher wattage resulting in higher temperatures. The cookware material is another important factor, as some materials conduct heat better than others. For example, copper and aluminum cookware will heat up faster and more evenly than stainless steel or glass cookware.

The low heat setting on an electric stove typically ranges from 120 to 150 degrees Fahrenheit (49 to 65 degrees Celsius). This setting is ideal for simmering sauces or keeping food warm. The medium setting ranges from 180 to 200 degrees Fahrenheit (82 to 93 degrees Celsius) and is suitable for cooking vegetables or sautéing. The high setting can go up to 260 to 300 degrees Fahrenheit (127 to 149 degrees Celsius) and is used for boiling water or searing meat. The maximum setting can reach temperatures of up to 550 degrees Fahrenheit (288 degrees Celsius) and is suitable for stir-frying or searing steaks.

It's important to note that the temperature settings on stove dials are heat settings, not temperature settings. The actual temperature will depend on various factors, including the type of cookware, the food being cooked, and the duration of heating. Additionally, the surrounding environment can impact the burner temperature. For instance, in a hot kitchen, the burner may not get as hot as it would in a cooler environment.

To ensure accurate temperature control, it is recommended to use a thermometer to measure the surface temperature of the burner or the internal temperature of the food. Taking safety precautions, such as using heat-resistant gloves and ensuring proper ventilation, is essential when cooking on an electric stove.

Oil smoke points

The smoke point of an oil is when it reaches its burning point, when it stops shimmering and starts smoking. The smoke point varies among oils, ranging from less than 250°F to more than 500°F. The quality of the oil, the type of heat, how much air is in the oil container, and the free fats acid (FFA) content in the oil all impact the smoke point. Oils with high FFA content are more susceptible to oxidative aging, become rancid more quickly, and smoke sooner when heated.

In general, the more refined an oil is, the higher its smoke point. A higher smoke point gives an oil a wider range of uses because it can be used at higher temperatures to fry, grill, deep-fry, and more. The refined oils most recommended for high-heat cooking, grilling, and deep-frying are "high oleic", meaning they are high in monounsaturated fats. Some oils, like olive oil, are naturally high in monounsaturated fat but also high in polyunsaturated fats, which makes them less stable for both super-high-heat cooking and long-term storage.

Refined Oils

Refined oils are typically more suited to high-heat cooking, like deep-frying and searing. The lighter a refined oil appears, the higher its smoke point is likely to be. Vegetable oils like avocado oil, soybean oil, canola oil, corn oil, and grapeseed oil tend to stand up to the highest heats and serve best for stir-frying and deep-frying.

Unrefined Oils

Unrefined oils are better for cooking at low temperatures. They tend to be packed with enzymes, minerals, compounds, and the full-bodied, aromatic flavours of whatever source they come from. While these all-natural oils are intensely flavorful and heart-healthy, their higher nutrient content makes them more susceptible to fast rancidity and easy burning because they have lower smoke points.

Examples of Smoke Points for Different Oils

• Coconut Oil: 350°F, ideal for sautéing and baking
• Olive Oil: 325 to 375°, good for sautéing, drizzling over finished dishes, and making salad dressings
• Corn Oil: 400 to 450°, ideal for high-heat frying
• Canola Oil: 375 to 450°, good for high-heat purposes like deep-frying
• Grapeseed Oil: About 420°, good for sautéing and stir-frying
• Soybean Oil: 450 to 475°, ideal for high-heat stir-frying
• Sunflower Oil: 450°, good for deep-frying, stir-frying, grilling, and other high-heat purposes
• Safflower Oil: 475 to 500°, ideal for all high-heat frying and cooking
• Flax Oil: About 225°, best for drizzling, salad dressings, and blending in smoothies
• Almond Oil: About 430°, ideal for grilling and roasting
• Avocado Oil: 520°, great for searing, stir-frying, grilling, roasting, and almost any kind of cooking
• Peanut Oil: 450°, good for deep-frying, sautéing, and stir-frying
• Walnut Oil: 320°, best for salad dressings and drizzles
• Sesame Oil: 410 to 450°, good for moderate-heat cooking like sautéing

Pan material

The material of a pan is an important factor in determining how hot it can get. Different materials have different heat conductivity, responsiveness, durability, and maintenance requirements. Here are some common pan materials and their characteristics:

• Stainless Steel: Stainless steel is a highly anti-corrosive material made by adding chromium and nickel to steel. It is commonly used in cookware because of its durability and attractive appearance. Stainless steel is also dishwasher, oven, and broiler safe. However, it is a poor conductor of heat, so it is often bonded with highly conductive metals such as copper or aluminum to improve its heat conductivity.
• Copper: Copper is the best heat conductor among cookware materials. It heats up and cools down quickly, giving the cook maximum control over the application of heat. Copper pans are highly responsive, making them a favourite among professional chefs. However, copper reacts with the natural minerals and acids in many foods, adding a metallic taste and yellow tint. To prevent this, copper cookware is usually lined with a non-reactive metal such as tin or stainless steel. Copper is also a precious metal, making it an expensive option.
• Aluminium: Pure aluminium is the second-best heat conductor after copper. It is inexpensive and can be strengthened by adding other metals. However, natural aluminium reacts with acidic foods, imparting a metallic taste and dull grey tint. To address this issue, aluminium cookware is often lined with a non-stick coating, clad with stainless steel, or undergoes anodization to harden its surface.
• Carbon Steel: Carbon steel is a durable and inexpensive material, but it is susceptible to rust if not seasoned (oiled) properly. Properly seasoned carbon steel pans develop a naturally non-stick interior and are highly versatile. They are somewhat heavy and slow to heat up, but they can achieve higher temperatures than other pans and hold heat well, making them ideal for high-heat cooking techniques.
• Cast Iron: Cast iron is a poor conductor of heat, meaning it takes a long time to heat up and cool down. However, this self-regulating nature makes cast iron a preferred material for cookware such as Dutch ovens, fry pans, griddles, and grill pans. Cast iron cookware is extremely durable and resistant to warping, denting, and chipping. It is available in its natural state or enamel-coated, with both options offering similar cooking performance. Natural cast iron is more affordable but requires seasoning to protect it from rust, while enamel-coated cast iron is maintenance-free and easy to clean. Both types of cast iron cookware are very heavy, so it's important to ensure you are comfortable with the weight before purchasing.
• Clay and Stoneware: Clay and stoneware are the oldest types of cookware but still offer many benefits. They heat evenly and hold heat well, reducing the likelihood of burning food. They are commonly used for casseroles, lasagna, baked goods, and various roasting and grilling applications. Stoneware is considered a safe, benign cooking surface, but it requires special care to prevent cracks. Additionally, some inexpensive stoneware may contain lead, so it's important to check labels to ensure it is lead-free.
• Non-stick Surfaces: Non-stick surfaces are popular for their ease of cleaning and ability to facilitate healthy cooking by requiring less oil. However, they require special care to maintain their non-stick properties, such as avoiding metal utensils and excessive heat. The two main types of non-stick surfaces are PTFE (Teflon) and ceramic. PTFE is the classic non-stick material, but it has raised safety concerns due to the release of gases when overheated. Ceramic is a newer option that is considered safer and more environmentally friendly, but it may not be as long-lasting as PTFE.

Preheating times

Preheating your pan is essential to achieving the best results when cooking. It is a common mistake for home cooks to try to cook their food before the pan is hot enough, which can lead to food sticking to the pan and becoming soggy or pale rather than browned and crisp. The preheating time will depend on the type of pan, stove, and food being cooked.

For an electric stove, it is recommended to avoid heating the pan on high for too long, as this can ruin the pan. Instead, heat the pan over medium-high heat until a droplet of water skitters around on the surface. This will take around 5 to 10 minutes, and you can adjust the heat setting as needed. Once you become familiar with your stove and pan, you will be able to gauge the heat without the water test.

If you are using a non-stick pan, it is important not to heat it above 500 degrees Fahrenheit, as the non-stick coating can break down and release noxious fumes. Manufacturers of non-stick cookware often advise against overheating empty cookware and recommend preheating on medium heat. However, some chefs are comfortable heating an empty non-stick pan over moderate heat for a few minutes.

When cooking with oil, it is essential to consider the smoke point. Avocado oil, for example, has a smoke point of around 500 degrees Fahrenheit. Heating the oil past its smoke point will cause it to smoke and break down, releasing toxic chemicals and affecting the flavour. To avoid this, heat the pan first, and then add the oil just before adding the food.

For certain foods, such as bacon or skin-on chicken pieces, it is recommended to start in a cold pan and gradually heat it up. This allows the fat to render, creating a crispy texture. Similarly, when caramelizing onions, start with a cold pan to slowly cook out the water and prevent the edges from browning before the onions have a chance to soften.

In summary, the preheating time for your pan will depend on various factors, including the type of stove, pan, and food being cooked. It is important to refer to the manufacturer's instructions and adjust the heat and preheating time as needed. By preheating your pan properly, you can avoid common cooking pitfalls and achieve better results in the kitchen.

Cooking temperatures

The temperature of a pan while cooking depends on the type of stovetop, the size of the burner, the heat setting, and the duration of heating. On an electric stovetop, a large burner on maximum heat for 15 minutes can reach temperatures between 1470°F and 1652°F, while a small burner under the same conditions can attain temperatures between 932°F and 1112°F.

When cooking with a pan, it is crucial to consider the ideal cooking temperatures to ensure food safety. Here are the recommended minimum internal cooking temperatures for various foods:

Meat

For ground meats, such as beef, veal, lamb, pork, and game, the recommended internal temperature is 160°F. Fresh meat steaks, chops, and roasts should be cooked to a minimum internal temperature of 145°F. Additionally, meat dishes like casseroles and stuffed meats should be cooked to 165°F.

Poultry

Poultry, such as chicken and turkey, along with fowl, should be cooked to an internal temperature of 165°F. This includes whole birds, breasts, thighs, wings, ground poultry, and stuffing inside the poultry.

Seafood

When cooking fish, whether whole or as fillets, it is recommended to cook them until they reach an internal temperature of 145°F or until the flesh is no longer translucent and separates easily with a fork. For shellfish like shrimp, lobster, crab, and scallops, cook until the flesh becomes pearly, white, and opaque. Clams, oysters, and mussels should be cooked until their shells open during the cooking process.

Eggs

Egg dishes, including egg-based sauces and custards, should be cooked until the yolk and white are firm. The recommended internal temperature for eggs is 160°F.

Frequently asked questions