# Temperature Guide for Cooking Techniques

## Common Cooking Techniques and Approximate Settings

| Technique | Temperature Setting | Uses and Tips |
|-----------|---------------------|---------------|
| Sautéing | Medium to Medium-High (6-8) | • Quick cooking of vegetables, browning meats<br>• Adjust based on ingredient and desired browning |
| Simmering | Low to Medium-Low (2-4) | • For soups, stews, sauces<br>• Gentle bubbling, not a rolling boil |
| Boiling | High (9-10) | • For pasta, blanching vegetables<br>• Reduce to medium-high once boiling achieved |
| Searing | High (9-10) | • For getting a crust on meats<br>• Use briefly, then reduce heat |
| Pan-frying | Medium to Medium-High (6-8) | • For cooking meats, fish, pancakes<br>• Adjust based on food thickness and desired doneness |
| Slow Cooking | Low (1-2) | • For long-cooking stews, braises<br>• Maintain barely visible simmer |
| Melting (chocolate, butter) | Low (1-3) | • To prevent burning or separation |
| Reducing Liquids | Medium to Medium-High (6-8) | • For concentrating sauces or soups |

**Note:** These are approximate settings. Always monitor your cooking and adjust as needed. Cookware material and thickness can affect heat distribution.

## Additional Tips for Glass Cooktops

1. Use flat-bottomed cookware for optimal heat transfer.
2. Avoid sliding pots and pans to prevent surface scratches.
3. Clean spills promptly to prevent burning onto the surface.
4. Allow the cooktop to cool before cleaning to avoid damage.
5. Gradually adjust heat settings to find the perfect temperature for your specific cooktop and cookware.