Hi everybody, we got a question on Cooking that needs a bit of clarification before it can be reopened. Can anybody help?

As you can see from my comments, I'm very skeptical that an answer to it exists, but maybe it can be narrowed down somehow?

I'm especially bugged by the request for "any chemical difference". That sounds awfully vague. And not falisifiable.

@AvyanshKatiyar it's okay dude. I mean, okay-ish, depending on what you do, but we all have a zone that if we get out of, we'll find more accomplished people, or more accomplished by our standards

@rumtscho too too too too 2 . . . Tutu broad. What's being heated, using what broad cooking method, in what temperatures, and what's being measured, what's the point of the whole thing? A "food science researcher" would have already narrowed these down. Are we trying to assess and minimize the carcinogens in processed food? Are we trying to cook off, I dunno, some alkaloid to give some product a better taste? So on and so forth

I still feel like the close reasons have "too broad". I'm old-fashioned like that

Different temperature ranges could facillitate different chemical reactions. Moisture could facilitate certain oxidation reactions. One could also manipulate these to get the ideal degree of, say, cross-linking when you have something in your food that polymerizes. I suppose spitballing like this would have sufficed the OP, nudged them in the right direction, but it wouldn't have been a useful SE answer.