Energy of flame------->Utensil------->Water-------->Potato
The type of flame is directly proportionate to the temperature the food cooks at. If the flame is low, that would make a simmering heat. If the flame is high, it would make boiling, sauteing and searing.
Yes, the boiling water has more heat than the match flame.
Energy flows from the Bunsen burner because heat is given off, creating a chemical reaction between the water and flame. This causes the water to heat up until the flame reaches 100 degrees and then the water boils (this is the waters boiling point).
Hibachi
That depends on what is burning.
When cooking in low flame, it results in a slow tenderization of foods and reducing the volume to condense flavor. These methods are known as simmering or braising.
Usually alcohol is used to make flame, or " Flambé"
flambe..
heat
A red flame has a lower energy than a blue flame, if the color arises from the photon radiation of the flame itself due to the flame's temperature. However, some inorganic ions emit red light when introduced into blue flames, and this kind of red flame does not necessarily have a lower energy than the original blue flame.
No need of cooking u can consume your fish without cooking also
yellow