Originally Posted by pacanis
I thought sweating was crowding the food to the point it steamed.
In fact, that's what happens when you cook veggies in fat over a lower heat (sweat). Not hot enough to brown but hot enough to make the food give up moisture, which results in some steaming.
If you try to sauté or sear foods and you crowd the food in the pan, then you will get more steaming than browning because, regardless of the burner setting, too much food causes the pan temp to drop and sweat or steam rather than sauté.