I don't recall seeing it mentioned in the thread but another reason for the somewhat vague discripton of oven heats can be attributed to variations in the altitude of the operation. The higher you are, the lower the boiling point of water and the less combustion in your cooking fuel. Cooking is an art and when you truly know how to cook it IS a pinch of this and a dash of that. You lift the pan off the flame for a few seconds because it feels right to do so, and so it is!