[Stoves] Retained Heat Stages

[Lanny Henson]

Let me rephrase my question from "how hot is cooking?"

I need to be able to describe the different phases that a hot item goes 
through, over time, in a retained heat container.

Please comment on my suggested list of "stages" for retained heat 
cooking/holding.

1-"Cooking" 100 deg (212f) (or above) to 85 (185f) (slow cooking)

2-"Low cook" 85deg (185f) to 75 (165f) ( tea, pasteurize water)

3-"Holding" safe 75 deg (165f) to 60 (140f) (steam table)

4- "Hot" 60 deg (140f) to 50 (120f) (water heater temps)

5-"Warm" bath 50 deg (120f) to 35 (95f) (bath, laundry, dish water)

A- Is there president for this?

B- Are there too many stages?

C- Are the temp ranges acceptable?

D- Is there a short better name for stage #2

E- Can I ignore food types for #1 and #2

F- Anyone using hot rocks to extend cooking times?

Lanny Henson