What temperature is low medium high for a cooktop recipe?

Unfortunately, "low," "medium," and "high" heat on a cooktop are subjective terms. They vary significantly depending on:

* The type of cooktop: Gas, electric, induction, each have different heat output and response times.

* The specific burner size and model: Even within a single cooktop, different burner sizes will produce different levels of heat.

* The cookware used: Thicker or darker cookware will retain heat differently than thinner or lighter cookware.

Here's a general guideline:

Low: A gentle simmer, barely bubbling, and a barely visible heat shimmer above the pan. You should be able to comfortably hold your hand a few inches above the surface.

Medium: A consistent, but not rapid, simmer. The food should be bubbling gently and regularly, but not boiling over. You should be able to hold your hand above the surface for a few seconds, but it will start to feel hot.

High: A rapid simmer, with bubbles constantly forming and breaking. You should not be able to hold your hand above the surface for more than a second.

The best way to determine the appropriate heat level is to use a thermometer:

* For stovetop cooking: Use a probe thermometer to measure the temperature of the pan or oil.

* For baking: Use an oven thermometer to calibrate your oven's temperature.

Here are some additional tips:

* Start low and gradually increase the heat: This allows you to better control the cooking process and avoid burning your food.

* Pay attention to the food: Look for visual cues like the rate of bubbling and the color of the food to gauge the heat level.

* Experiment: There is no one-size-fits-all answer, so try different heat levels and see what works best for you.

Remember, understanding your specific cooktop and using a thermometer will give you the best results when cooking!