When the recipe writer wants me to pop the dish into the oven, he/she writes, "Oven at 350 degrees". But earlier, when the dish is in the skillet, the direction is, "Over medium-high heat...." Are there objective, verifiable standards for the five-or-so burner heat levels? My intention is to apply the Standard, locate that spot on the burner control on the (electric, dammit) range, and thereafter be more precise with my heat levels. If, for illustration, you prescribed, "At medium heat, a tsp of water spilled into the skillet will sizzle for five to ten seconds before evaporation, while at High, the water will evaporate instantly upon contact" that would tell me what I (think) I need to know. And too, you'all may have a much smarter solution to my problem. Thanks for any help you can provide.