The temperature is to high, it was on for to long, or the pan wasn't properly oiled and the veggies werem't regularly turned.
The actual "cooking temperature" will depend on the cooking pot or pan you are using, and the efficiency of that pot or pan at conducting heat from the burner to the food you are actually cooking (rather than radiating it out into the kitchen). So, if the actual cooking temperature is of vital importance to you, then it is best to use a thermometer to check the food temperature, rather than the burner temperatures.
With a non stick pan you shouldn't go past the temperature 5-7 medium I think
it heats the pan to a certain temperature so that the fire burns and causes it to burn less gas and get money :
For some foods, you need a "warmed pan". But, for most cooking, it doesn't matter what the pan's temperature is when you start.
Braising is a cooking method where the food is first seared (browned in a pan at a high temperature) and then simmered with a small amount of liquid in a closed pot.
Most likely after because it could burn off, especially if your cooking with a teflon pan ( a non stick pan) because then the salt may erode the chemicals that make the pan non-stick and they are toxic.
Aluminum is light and is used to make cooking utensils, partly because it has low density but also because it has high heat conductivity, so that a pan of it quickly acquires a uniform temperature.
well if you put in in a pan and put it on high it turns into caremel
No, a copper cooking pan is a conductor, not an insulator.
You don't need to change the temperature, but you may need to adjust the time. Bake at the temperature reccommended by the recipe, and start checking for doneness at about 25 minutes.
Yes, cake may be baked in a glass pan. The oven temperature should be reduced by 25 degrees for even cooking.