People who say that are wrong anyways. Cooking on the stovetop benefits from precision more than is popularly believed, and baking requires less precision that is popularly believed. Both are pretty similar: you have leeway to change things up as you see fit, but go too far and you will absolutely fuck it up.

Yup, tons of home cooked recipes that rely on emulsions (gravy, cream soups, salad dressing, pasta sauces) often end up oily and broken.

And process engineering is when you're actually serious about quality and consistency of results.

You don't need to know about the science for it to be science shrugs