Dry-heat recipes have a variety of options for low-slow vs. high-fast cooking. Techniques like searing, caramelization, smoking, etc. all contribute special characteristics to the end result.
For wet-heat recipes (steaming, poaching, boiling), would there be any such differences? As long as the food is properly controlled for internal and external temperature, does the process used affect texture, taste or appearance?
I can think of a few differences for delicate foods, where vigorous boiling would destroy the texture. But that seems to be more of a control and timing issue.