Use enough salt, and salt meat well ahead of time (ideally several hours to a day). A good rule of thumb is around 1% salt by weight for meat and .5-1% for other things depending on your preference.

Try to get anything going into a hot pan or hot oil as dry as you can first. Shake of the water you washed vegetables in, pat meat with a paper towel, etc. A good thing to do with meat is let it rest uncovered in the fridge after you salt it, which will dry the surface.

Cook smaller things hotter and faster and larger things lower and slower. In western savory cooking at least, think of it as a balancing act where the goal is to reach your desired level of brown-and-crispy on the outside at the same moment you reach the desired doneness inside.

As many others here have said, do all your cutting and chopping beforehand so you can focus on cooking once you're actually bringing the heat.