The reason people often put a lid on their food while it's cooking in the oven but not on the stovetop is primarily due to the different cooking methods and environments involved.
When cooking in the oven, the primary source of heat is the surrounding air, which circulates and heats the food from all directions. Placing a lid on a dish helps to trap moisture and heat inside, creating a more humid environment. This can be beneficial for certain dishes, such as braises or stews, as it helps to keep the food moist and tender by preventing excessive evaporation.
The lid also helps to retain the heat and creates a sort of "oven within an oven" effect. This allows for even cooking and can help accelerate the cooking process by trapping heat and reducing cooking time.
On the other hand, stovetop cooking typically involves direct heat from a burner or flame. The heat is applied directly to the bottom of the pot or pan, and the food is cooked through direct contact with the heat source. Placing a lid on the stovetop doesn't provide any significant benefits and may actually hinder the cooking process.
Without a lid, stovetop cooking allows for better evaporation, which can be desirable in certain cases. For example, when sautéing or searing, leaving the lid off allows moisture to escape and promotes browning and caramelization. This helps achieve a desired texture and flavor profile in dishes like stir-fries or pan-seared meats.
In summary, the decision to use a lid while cooking in the oven versus on the stovetop is largely based on the cooking method, the desired outcome, and the need to trap heat and moisture in the oven environment compared to the more direct and faster cooking process on the stovetop.