I don’t think any chef (or recipe author) would agree with you. If only because they have preheating pans all the time.
Also the actual pan matters, if you have a thick-bottomed cast iron pan that’s been fully preheated it might not even notice that you dropped produce on, whereas a thin teflon-coated aluminium pan will drop through the floor.
An other huge factor is overcrowding, especially pans.
Also the actual pan matters, if you have a thick-bottomed cast iron pan that’s been fully preheated it might not even notice that you dropped produce on, whereas a thin teflon-coated aluminium pan will drop through the floor.
An other huge factor is overcrowding, especially pans.