No question that a torch is an amazing tool for the ultimate high temp sear. We are going as high as we can in an electric device, shooting for 500F in the first version. However, the most interesting thing is that we&#x27;ve found there are some magical temperatures below that (500F), but above sous vide (212F) the higher end of the spectrum. For example, 365F lets you maillard unattended, giving amazing eggplant or grilled cheese. You can toast pine nuts or sweat garlic.