True countertop cooking

What’s wrong with this photo? My egg is cooking on the granite, not on the stove. I don’t normally fry my eggs this way, but I did successfully cook this one entirely on the countertop to prove a point: turning off the electricity only after you are finished cooking is a waste of energy. My approach to cooking is like coasting in a car or on a bicycle. If an egg bubbles vigorously when cracked into a pan, I always turn off the electric hob right away, knowing that the residual heat in the pan and the stove plate will provide sufficient momentum to cook it through. The countertop experiment was an extreme case in which I had an overheated, heavy-bottomed pan.

The trick is not just for eggs. I often turn off the oven or the gas braai five minutes before removing food. (Don’t open the oven prematurely.) And the other day I brought Tiger Oats to a rolling boil on the stove and turned it off. The instructions said to leave the oats simmering on low heat for 15 minutes, but I ignored that advice and coasted my way to breakfast.