One thing I learned early on is that my resistive-element electric stove can get way hotter than a gas stove to which many (most?) recipes are calibrated. Where someone might put a gas stove on near maximum heat, I might put my electric on 7 or 8 (out of ten).
It seems to be the case that slowly, more internet recipes are referencing specific temperatures (350 F, 450 F) for pans and stoves. This is probably due to the inexpensive and wide availability of infrared thermometer guns. And for cooking, I think we're looking for an accuracy of +/- 25 degrees F, which these guns can easily do.
I've started to take more measurements of my pans and especially pans + oil before I add food, if only to help me in consistency from cook-to-cook.
Anyone else going down this road?
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