Chef’s actually use both Medium/Low and Low as heat designations for employed heat. We will use Medium/Low when we mean Medium/Low Heat.

We will use Low when we mean Low Heat which is 225°F to 249° For 107°C to 120°C.

Fats suitable for Low Heat,  based on their Smoke Points, are: 

Un-Refined Canola Oil (Smoke Point 225°F 107°C)

Un-Refined Flax Seed Oil (Smoke Point 225°F 107°C)

Un-Refined Safflower Oil (Smoke Point225°F 107°C)

Un-Refined Sunflower Oil (Smoke Point 225°F 107°C) 

You can tell when your pan has achieved Low Heat by using your Visual Clues, for example The Smoke Point Heat Test, The Water Drop Heat Test, or how your liquid is Boiling.

Low Heat is used for the slowest and gentlest cooking like poaching, finish cooking delicate fish, and Holding cooked items. Low Heat is also good for longer uses like an extended Simmer or a Reduction.

In our lessons, Teaching Chef cooks over a gas flame which is “easier to control.”  If you are cooking on an Electric Stovetop, be aware of the inherent Electric Heat Lag when lowering temperature from a higher heat. 

Warming Heat is the temperature below Low Heat which does not cook but just holds food out of The Food Danger Zone.