Managing your sauna temperature offers some parallels to good cooking.
Bringing up to temperature
Everyone knows you get your oven up to 425 degrees before you toss in a pizza. Otherwise, your bread gets tough and pizza soggy. Same with sauna, get it up to temperature.
Managing your heat
Know where your temperature is at, whether it’s your grill, oven, or steam pan for broccoli. Radiant heat produces even heat, just like in your sauna. Too hot and the outside is burnt and inside is unaffected.
Idling your heat
Whether we’re talking propane, charcoal briquettes or electric BTUs, it’s a waste to overheat. Food cooks better, more uniform, when you turn the heat off a few minutes before your done. The last sauna round feels best when you take advantage of the remaining thermal heat in your sauna stove.
The simple feel
Chefs just know. They don’t need to cut into halibut to know when it’s done. Same with sauna. When you feel like you want to cool down, you go cool down.