If there’s one thing that separates a good cook from a great one, it’s not knife skills or fancy plating – it’s heat. Controlling heat in cooking is the skill you need to master. It’s the difference between a steak that earns you praise and one that needs sauce to be salvaged. Whether you’re standing over braai coals or behind the stove with a well-seasoned cast iron, heat is your most powerful tool – and your most unforgiving one. Here’s how to control heat.
First things first, stop and think about your source of heat. Are you trying to roast something that needs a hard sear? Are you overcooking because your stove runs hotter than you thought? Not all heat is created equal – and knowing when to use fire, stove or oven heat (and how to use each one well) is the fastest way to improve your cooking.
Fire – Build It Right
Cooking over fire sounds easy, but truth be told, it requires tons of practice, patience and knowledge to master. The last thing you want to do is just light the fire, wait until it’s vaguely glowing and toss food on without thinking. If you want better grilled food, you need to know your way around the grill and understand the basics of cooking with fire.
Start with good fuel. Use hardwood lump charcoal or sustainably sourced wood – skip anything that smells like chemicals or burns too fast. Build a two-zone fire every time. Ensure that one side remains hot and has direct flames or high heat, while the other side has cooler coals and indirect heat for low-and-slow grilling. That way, you can sear steaks over the flames, then slide them over to the indirect heat to finish. It’s how you get that delicious char without burning.
Build a two-zone fire every time.
Know your timings, too. Wait until the flames have died down and the coals are covered in grey ash before cooking – that’s stable heat. Want better chicken? Start skin-side down on medium heat, let it render slowly, then crisp it up fast at the end. And always rest your meat, especially when using a high-heat grill. Residual heat continues cooking, and if you have patience on your side, you’ll end up with tender, succulent meat.
Pro tip: Hold your hand about 12 cm above the grill. If you can count to four before it’s too hot, you’re at medium heat – ideal for most cooking. Two seconds or less? That’s sear territory.
Stove – Read the Signs
Stovetop cooking is where most home cooks feel comfortable – and also where they slip up the most. Just because your stove has numbered knobs doesn’t mean they tell the truth. Each burner behaves differently, and your pan makes a huge difference.
First rule? Preheat your pan. Add your oil after it’s hot, not before. A cold pan with cold oil leads to soggy veg and a sad sear. Second rule? Listen! A gentle sizzle means you’re in the right place. If it’s screaming and smoking the second your onion hits the pan, back off. Lower the heat or pull the pan off the burner for a moment.
Oil shimmering means the pan is ready.
Crowding your pan is another common mistake. It drops the temperature, which means your food steams instead of browns. Give things space – and work in batches if you must. Also, get used to adjusting as you go. That’s what good cooks do. You have to tilt pans, move pots half-on and half-off burners, or maybe lift a saucepan mid-cook to regulate the heat without over-reducing.
Pro tip: Oil shimmering means the pan is ready. Browning too fast? Your heat’s too high.
Oven – Set It. Don’t Forget It!
People love the oven because it feels hands-off, but that’s also where it misleads you. Just because you’ve set the temperature doesn’t mean it’s accurate. Most ovens are 10–20°C off, sometimes more. If you’re serious about mastering heat in the kitchen, get an oven thermometer – it’s a small investment that saves dishes and money spent on ingredients.
Preheating is non-negotiable. Give it at least 15–20 minutes – more if you’re baking. And learn your oven’s hot spots. Roast a tray of bread slices brushed with oil at 180°C for ten minutes and see which corners brown faster – that’ll tell you everything you need to know.
For more even cooking, use the middle rack.
When roasting meat or veg, don’t be afraid to crank it. A hot oven (220–240 °C) gives you caramelisation – those dark, crisp edges could take your dish to the next level. But balance it out with technique. Want golden roast potatoes? Parboil them first, rough up the edges and then roast them in hot oil. Want soft, jammy onions? Lower the temperature and cook them over a longer period, so that they ‘sweat’ and caramelise properly. And don’t just rely on timers. Check your food early. Use your eyes and nose. Rotate trays halfway. Rest the meat the moment it comes out – ovens retain heat and keep cooking even after you turn them off.
Pro tip: For more even cooking, use the middle rack and avoid overcrowding. Always start with room-temperature ingredients – cold food in a hot oven cooks unevenly.
Remember, heat is your invisible ingredient. It’s about understanding what each method offers, and learning how to control heat.
Want more? Check out these tips for cast iron cookware.
