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7 min
02/01/2026
You need to know your flame well if you want to make tadka that sizzles, dal that’s comforting to eat, and many more dishes to perfection. So, let’s dissect the science behind the stove in this guide. Put an end to second-guessing yourself and take charge of your stove’s heat levels.
Do you often question why your sabzi ends up charred or tasteless, or why your dal doesn’t resemble Grandma’s? Warning: it’s your flame, not your ingredients, that’s the problem. Mastering the art of low, medium, and high flame is the pinnacle of culinary skill. Every Indian dish calls for a different soundtrack, so imagine your gas stove as a DJ who can play a slow tune or a smash hit. Identifying “burnt” spices from “bloomed” ones requires familiarity with the stove. If you’re just starting out in the kitchen, one of the quickest ways to make your food more appealing is to learn how to adjust the heat.
If you’re seeking speed and texture, high heat is on your side. A roaring flame is ideal for stir-fried vegetables, tadkas (spices tempered in hot oil), and other recipes that need a good sear. Intense heat seals in crunch, speeds up caramelisation, and releases aromas instantly. Just as when you toss beans or capsicum in a wok, high heat keeps them crisp while allowing
the spices to coat and flavour them. Take care not to overcook masalas or meat if they stay in a hot pan for too long. Use high heat in short bursts and keep the mixture moving with constant stirring.
The actual cooking takes place over medium heat. Use this setting to sauté onions and tomatoes, key ingredients in almost all Indian gravies. The onions caramelise and soften over medium heat, moving from translucent to a rich, jammy golden brown rather than burning on the outside. Most everyday dishes, such as veg korma and paneer butter masala, are best cooked over medium heat, where spices can slowly blossom and proteins cook evenly. Pakoras and pooris should also be fried at this heat to achieve a perfect golden brown without greasiness.
If you’re unsure which heat level to choose, always begin with medium. It’s the safest “neutral gear”, allowing you to adjust the cooking temperature according to the dish’s requirements.
“Sim” means simmering, and it is the key to grandma-style cooking in Indian households. Dishes like dal makhani and mutton rogan josh, which need time for their intense flavours to develop, are best cooked over low heat. With time, lentils soften, spices mellow, and gravies thicken. This is also the flame used for dum cooking, which involves sealing a vessel with dough and allowing biryani or korma to cook gently in its own steam. Slow cooking on a sim flame is more about depth than pace.
In Indian cooking, each step calls for different heat levels. While spices release their aroma when sautéed over high heat, they really come to life when simmered. Uneven cooking, raw spices, or burnt gravies are all possible results of cooking on a single heat setting. For example, when making a curry, you need to sauté the onions over high heat, boil the gravy on medium heat, and let the spices rest on low heat. So, what differentiates ordinary home chefs from culinary masters? Their command of the stove flame.
