Twice as hot and half as long? Yeah, sometimes it’s what’s intended. I guess my underlying point is that slower/longer and faster/shorter won’t get you the same results. Perhaps good results, but not identical.

No, because heat doesn’t absorb/spread instantly through food, through material. If you cook it twice as fast for half as long, you’ll get a too-hot outside and a too-cold inside.

Now… at 6,000 degrees, you’re past the auto ignition temperature of the food and parts of the oven itself. It’s going to burst into flames any moment now… I’m surprised it’s still a solid object. You don’t wanna make it that hot :-)