gotta take a lot into consideration as always:
your stove: how high is high heat?? do you have a jiffy apt range circa 1943, or do you have a Vulcan Home Instalation with WOK burner at 25,000 btus??
are we talking gas or electric or glasstop??
are you walking away to clean the toilet while your pan cracks and melts or are you an attentive cook?
And finally is it a good thick heavy pan or is it a flimsy ppiece of stamped metal. non stick lined?? etc
oh, and how's your ventilation?? I wish I could smoke up my house the way they do on FoodTV without the firetrucks showing up!!