Assuming we want the same internal temperature, high heat will cook the outside more than low heat. For bread you probably want a bit more heat to get a nice crusty outside. For steaks you want less heat to avoid overcooking most of the meat, then just a quick sear on the outside.
Don’t overload your pan. If your food is cooking in a bunch of water that came out of the food you are boiling it, not frying it, and it’s going to suck. Put in less food so that water can boil off before it starts boiling your food.
Don’t overload your cookie sheets either. The center of the pan will not get as hot due to all that cold wet food sucking up all the heat, so the fries on the edge will cook faster than the fries in the middle.
Sear or roast your brassicas. They taste way better with some browning and lots of oil and salt.
Measuring food by weight is much easier and much more accurate than measuring by volume with measuring cups and spoons. This is next level awesome if you’re trying to measure something sticky like honey or peanut butter, you can weigh it in the mixing bowl rather than dirtying a measurement device.
Don’t overvook your meat. Use a fast read meat thermometer. Beef, pork, chicken, seafood, are all much better when cooked.to the proper internal temperature.
I am not a cooking expert, I am a heat transfer expert with a strong background in chemistry and those skills transfer over to cooking.