So does it cook faster or slower? Explain.
Both. For steaks, searing them will make them look like they are done. Good thing about the egg is that if you "overcook" something, it won't look right but it won't hardly ruin anything. It's down right hard to dry something out. It just takes some getting used to. I keep notes with times and temps while I am cooking b/c usually I won't remember the details the next morning.
