Technique's to limit mistakes due to cookware limitations

Now, we all know that some cookware/dishes give more leeway with better cookware.

My question is though... I have many friends who don't care what they use to cook and many times I see them fail due to either lack of cookware or technique. For example: my friend buys expensive lamb chops and then put 6 of them on a sheet tray and broils for 10-12 minutes. Meat comes out cooked, but no color and very little flavor.

With that in mind, I'd like to see if I can give him few small modifications to his cooking, that will result in easy changes but great success.

So far, I got him to make very good burgers and sautéed shrimp. Both involve 1 thing: very well pre-heated SS pan (he borrowed my demeyere atlantis) and then not touching burgers for 4 min on first side and shrimp, about 90 seconds or until they are 1/2 white. He was amazed how with 1-2 changed things his cooking has improved. His wife wants (demands more) of him now. haha

So, if you have tips where you only can change 1-2 things to vastly improve the dish, please post. While he borrowed my pan this time, please keep in mind that most expensive pan he has is 10" all-clad d3 fry pan (my hand me down).