with most all the cooking shows ive seen they ALWAYS pan sear the protein and then finish it off in the oven. it doesnt matter if its beef, pork, chicken, fish, lamb or anything - they always use this method. ive never tried it myself, ive always either baked it all the way or pan fried it all the way. just wondering if the pan then oven method really makes a difference and what would i notice/gain from it. i am a miser at heart and it just doesnt make sense to use the stove and then fire up the oven to finish off a meal, but i am a food conosuer so i would indeed do it if gains were large.