My chef busts of me for this but in my opinion it’s actually more efficient... I will have a stack of sauté pans in the back left burner of my station and I keep the burner on low. Say I need to sauté asparagus, I’ll grab the lowest pan which is ripping hot with my tongs, add the asparagus and then drizzle oil over it. The oil shoots up in temperature quickly enough to start frying immediately, then I’ll add my garlic to sauté immediately after and then hit them with veg stock. You don’t have to wait for your oil to get hot and then drop veg and splash hot oil or burn yourself. It’s faster and easier.

My chef busts of me for this but in my opinion it’s actually more efficient... I will have a stack of sauté pans in the back left burner of my station and I keep the burner on low. Say I need to sauté asparagus, I’ll grab the lowest pan which is ripping hot with my tongs, add the asparagus and then drizzle oil over it. The oil shoots up in temperature quickly enough to start frying immediately, then I’ll add my garlic to sauté immediately after and then hit them with veg stock. You don’t have to wait for your oil to get hot and then drop veg and splash hot oil or burn yourself. But your pan has to be super hot in order to do this properly. It’s faster and easier.