I’ve been packin’ heat in the kitchen lately. I probably wouldn’t purchase a heat gun specifically for culinary use. One was needed one to repair some scratches on our kayaks. It usually sells for around $20, but this one was on sale for about $10.
I prefer fried eggs to be tender with little to no browning, with runny yolks, but with the whites fully cooked. I cook them slowly at low temperature under a lid, sometimes with a spritz of water into the pan, thereby creating steam to encourage the whites to cook on top. Even so, by the time the whites have properly jelled, the bottom of the eggs might be less tender than I like.
Sliding the pan under the broiler for the last few seconds can work, but at the risk of losing the runny yolk aspect if left too long.
Lately I’ve been removing the pan from the stove as soon as the bottom of the eggs have set, then using the heat gun to finish cooking the top of the whites.
These eggs are two months old and have never been refrigerated. They’ve been preserved at room temperature in a lime solution, a process known as water glassing. I’m in no hurry to use the preserved eggs, we just happened to be out of fresh ones.
I have also found that the heat gun can serve to char peppers in preparation for peeling. It takes about the same amount of time as the pinpoint flame of a torch. Charring peppers under the broiler easily overcooks them, rendering them unfit for stuffing. The flame of a gas stovetop is probably ideal for charring peppers but I don’t have that option.