Stovetop Garlic Butter Mushrooms

A proper sear requires three things: a dry surface so water doesn't interfere with browning, a pan hot enough to stay above 140°C when cold food hits it, and fat with a high smoke point to transfer heat evenly. The Maillard reaction that creates the crust only starts above 140°C — moisture keeps the surface temperature stuck at 100°C until it evaporates.

Gas heats through radiant heat and convection from the flame, electric coils conduct heat through the pan bottom, and induction generates heat inside the pan itself via electromagnetic fields. These differences mean gas responds fastest to adjustments, electric holds steady heat, and induction is the most precise and efficient of all three.

Pan material changes cooking through two properties: thermal conductivity (how fast heat spreads across the surface) and thermal mass (how much heat it stores). Cast iron heats slowly but holds heat intensely — ideal for searing. Copper and aluminum spread heat evenly, avoiding hot spots. Match your pan to the technique, not just the recipe.

The Maillard reaction is a chemical reaction between amino acids and sugars that occurs at temperatures above 140°C (280°F). It creates the brown color, complex flavors, and aromas you associate with seared meat, toasted bread, and roasted vegetables. It's not caramelization — that's sugar-only.