I am cooking some meat for tonight, and my girlfriend put the saucepan into the oven. It seems to be working fine, but I wonder what the advantages and disadvantages of this method is compared to just using the stove?
Another consideration is space and timing. If there are many things happening at once, putting a pan in the oven can be convenient, but it is also out of sight, so if there are stages that need to be monitored, it calls for extra vigilance.
As long as your cookware can handle it, there is no problem. In restaurants, pans are in and out of the oven and on the stovetop, depending on stages and pacing, and an important consideration comes up: hot handles.
So, use it if you want, and be careful of the handles or missing an important step in the process.