The Purpose of Applied Heat is both for Taste and Health

Using the Right Oil & The Right Heat for the Dish Can Make All the Difference on a Few Dimensions. (Scroll Down for a Larger Version of the Chart)

When Finish Cooking Foods Their Internal Temperature Must Rise Above Certain Temperatures to be Considered "Cooked"

High Heat is considered to be 450°to 650°F or 232°C to 343°C. High Heat is used for Sauté, Grilling and Pan Roasting.

Low Heat is 225°F to 249° F and it is Used for the Slowest & Gentlest Cooking

Chef’s actually use both Medium/High and Medium as heat designations for employed heat. We will use Medium/High Heat when we mean Medium/High Heat. Medium Heat is 325°F to 374° For 162°C to 190°C. Fats suitable for Medium Heat are: Extra Virgin Olive Oil (Smoke Point 374°F 190°C) Butter (Smoke Point 350°F 177°C) Hemp Seed Oil (Smoke Point 330°F 165°C) Semi-Refined Canola Oil (Smoke Point 350°F 177°C) Coconut Oil (Smoke Point 350°F 177°C) Un-refined Sesame Oil (Smoke Point 350°F 177°C) Semi-Refined Soy Oil (Smoke Point 350°F 177°C) Vegetable Shortening (Smoke Point 360°F 182°C) Lard (Smoke Point 370°F 182°C) You can tell when your pan has achieved Medium Heat by using your Visual Clues, for example the Smoke Point of your fat, The Water Test, or the level of Boil on your liquid...

Medium/High Heat which is 375° to 449°F or 190°C to 232°C

Chef’s actually use both Medium/Low and Low as heat designations for employed heat. We will use Low when we mean Low Heat. We will use Medium/Low Heat when we mean Medium/Low Heat which is 250°F to 324°F or 121°C to 162°C. Fats suitable for Medium/Low Heat are: Un-Refined Corn Oil (Smoke Point 320°F 160°C) Un-Refined High-Oleic Sunflower Oil (Smoke Point 320°F 160°C) Extra Virgin Olive Oil (Smoke Point 320°F 160°C) Un-Refined Peanut Oil (Smoke Point 320°F 160°C) Semi-Refined Safflower Oil (Smoke Point 320°F 160°C) Un-Refined Soy Oil (Smoke Point 320°F 160°C) Un-Refined Walnut Oil (Smoke Point 320°F 160°C) You can tell when your pan has achieved Medium/Low Heat by using your Visual Clues, for example the Smoke Point of your fat, The Water Test, or the level of Boil on your liquid...

Water Boils at Different Temperatures Depending on Air Pressure and Altitude