Chefs use thin carbon steel pans which heat up and cool down very quickly. They also have much more powerful gas burners. My advice is related to common domest

Chefs use thin carbon steel pans which heat up and cool down very quickly. They also have much more powerful gas burners. My advice is related to common domestic pans with heavier bottom and common domestic weak burners. Agree that overcrowding is a huge issue especially with water-heavy ingredients like onions, peppers.