Using a cooking torch on vegetables or fruit to finish off is an eye-catching way that is widely used. But what happens when you apply this technique? It is actually the surface of the ingredients that is being caramelised, roasted or broiled. It may suffice to cook, but most of the time the ingredient will need to be cooked further in either a steamer, a convection oven, a teppanyaki or even a normal cooking pan. The burning just brings an additional flavour and visual touch to the preparation.