Cooking on the stove: what is "too hot" for a pan? I'm a novice cook and often hear about "learning one's stove". Obviously manufacturers, cooking methods, and appliance types vary and so "high" on one stove isn't comparable to another.

That said, many of the posts here suggest to heat a pan before adding oil, and the commentary that follows always has the sage advice, "...but not too hot!"

My question is thus:

How do you know you've gotten a pan too hot?
Flick water on the pan.  If it just sits there, it's not hot enough.   If it combines into balls and skates around on the pan, it's either too hot or just right for a wok or blackening something.  If it sizzles and evaporates within a couple of seconds, it should be good for a normal sautee or sweat.