[cooper barrett]

Shouldn't you

quote

that?

Originally Posted by Baby Lee

It's the differences in heat transfer depending on medium.

Frying pan - hot metal on intended food. Really fast at point of contact. Danger of burning or sticking before cooked through.

Sous vide - hot water around intended food. Great temperature control. Cooking temperature limited by the boiling point of water. No browning or Maillard. Cumbersome to keep food separate from water.

Deep fryer - hot oil around intended food. Longer time to warm up oil. Cooks fast. Still slight danger of overcooking, oil stays on/in food after cooking.

Regular oven - hot ambient air around intended food. Slowest cooking, most 'foolproof' in terms of not burning/scorching etc.

Convection/airfryer/flavorwave - hot moving air around intended food. Speeds up regular oven characteristics much like a blast of hot or cold breeze heats/cools you faster than a hot/cold room of ambient air. Also, moving air wicks away grease/moisture from food surface, promoting crisp exterior. Since air moves around the food, needs to be cleaned more often than regular oven, as the air will blow grease/moisture/crumbs onto surfaces of the cooking vessel.