Our old oven, growing up, had a stop built into it that would allow the door to stand open about 3 inches for broiling (electric oven). The same for my grandmother's wood burner. The newer ovens' literature says to close the door even when broiling. In fact the oven we have now will turn OFF if you open the door. This is because they now have fans and ducting inside them and for Safety's sake, I suppose. I hate that as I have ALWAYS broiled with the door slightly open.

Frying is generally at a lower temperature than sauteing. Sauteed is quick and hot!

A real Barbecue is low heat with the goods 18" to 24" above on a grill. Cooks for hours before ready. MMMmmmMMM!

Grill is a couple of inches above the coals and done in a short time.
Hibachi is grilling over and even hotter fire. The searing helps seal the juices in..

When you Barbecue a bird you can stick a can of beer in it with a couple of icepick holes in the top for slow steam and a very tender and moist bird. Works with and apple and an onion together for really great flavor.

I love sauteed mushrooms and this is how I fix them. All fresh ingredients. Pick mushrooms in which the gills have not yet opened. About a pound and a half or a kilo. A medium yellow onion and your favorite herbs, if so inclined. Open a GOOD bottle of a big red wine. Have a glass then pour another and set aside. First chop and saute the onions in vegetable oil (with a little butter or olive oil too) almost to the point where they caramelize. Set them aside. Your mushrooms should have the bottom 1/4", 5mm stem cut off and then sliced about the same in thickness. Let it vary.

In the same pan 1/8 pound (half a stick) of butter and cook down the mushrooms. You may need to add a little oil. When they are starting to brown add the onions back in and crank the heat up a little. When they really start browning well pour in that glass of wine and saute until reduced and most of the liquid is gone. Take 'em off and enjoy as a topping for steaks or by themselves. Mighty good!