[Stoves] How hot is cooking?

[Lanny Henson]

How hot is cooking?

At what rate does food or pintos cook below boiling temp, and at what point 
can it be said that food is still cooking?

I need to be able to describe the performance of my retained heat cookers. I 
am thinking that there 4 or more stages.

1- I need to say that my HRC retains food at "Cooking Temps" for a length of 
time until the temp drops to a certain point. What point would that be?

2- And then below that the food is "hot or Slow Cooking" down to another 
level,

3- And then "Hold" where the food is being held at a safe temp aprox 
(160-140F) (60-71C)

4- And below Hold would be "Warm or Bath Warm" down to about (90-95F) deg 
(30-35C)

Has this been done? If not I need suggestions and comments about how to 
describe the different stages and temps of retained heat cooking.

Thanks,

Lanny Henson