One of the first differences that most cooks discover when cooking on board is that cooking temperatures and times differ somewhat from ashore. This occurs because the energy sources for cooking onboard are typically different from those on shore and because weather conditions affect cooking more on a vessel than in the controlled climates of most homes. Consequently, one typically has to adjust temperatures and times .
Stove and oven temperature dials often differ as well. Some have knobs with numbered temperature marks, some have only a knob divided by hash marks, and some have no marks at all. Onboard one tends to think of temeratures in the range (low, medium low, medium, medium high, high). Selecting the right temperature is important. The most important rule to remember is that HEAT DESTROYS. Cooking a high temperatures quickly dries out and burns foods, destroying flavor and nutritional ingredients. Generally one uses the stove temperature range as follows:
High: Use only for boiling, or quick searing or stir frying.
Medium high: Use for frying and rapid pan cooking of heavier ingredients, such as meats and dense vegetables.
Medium: Use for most general cooking.
Medium low: Use to prolong cooking time to give flavorings time to infuse into other ingredients. The lower heat increases cooking time.
Low: Use primary for low simmering of flavorful stews and soups and to keep items warm.