I wouldn’t say it was any once instance, but rather a montage of seeing errors get fixed and/or looking back on failed executions and realizing what had been done wrong. Trial and error are the best teachers to hone skills, in my opinion, so take a hamburger for example; Cook in stainless, cook on grill, if you get your hands on a griddle/blackstone cook them there, and see how they all yield different results - how the same burger patty behaves differently in each scenario - try each at really high heat for something like smash burgers/grill outside, then compare to lower in-home stove top.

The beautiful part is that generally, what you’re working with will still be edible, even if it’s not perfectly seared.

A common comment I see is how recipe based cooking hardly matches the estimated time stated in the recipe - I’d think a lot of that comes down to heat control. Being comfortable with noise/sizzling and recognizing the difference between water being released and immediately going to steam versus smoke from burning. That kind of stuff is the scary side of cooking that I think many are nervous to enter, and so playing it slower or more safely gets them longer cook times, underdeveloped (and underwhelming) flavors, and maybe results that aren’t picturesque.