I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond doesn't burn, but instead crystallises.
In line with this, conventional wisdom (reading forum posts) seems to say that not having high enough heat will mess up fond production.
I'm trying to wrap my head around why exactly this is. Does any one have some kind of mechanistic insight behind why bad heat transfer can cause your fond to burn, instead of glaze?