That's a good point, which means that heat is too general to function as the hypostatic object. I would guess that it's a particular way in which heat is applied. The heat has to be applied to the surface, and it has to be transmitted through the air. And, at least relative the reflexes of the cook, the temperature can't be too high.
Makes you wonder if a marshmallow can be toasted with a hair dryer :D
Marshmallow Update (sorry for the lateness):
I tried with a relatively weaker hairdryer and, while it didn't toast brown, the marshmallow did have a outside, crispier layer with a gooey inside, and tasted very good. I'll be trying with a stronger hair dryer on Friday, seeing if browning is possible.
Today I learned that you can toast marshmallows in the oven.
By "learned", I mean "I read a recipe which included as a step toasting marshmallows in the oven". I didn't have to try it out to realize that this would obviously work. It was plain as soon as I heard the idea. And it shouldn't have needed pointing out. I know how ovens work. I am familiar with the marshmallow species of food. I love roasted marshmallows while hating them in most other forms and often occurrently lament the difficulty of arranging open flames over which one may safely toast them. I routinely try new things in the kitchen to get results I want.
And yet I read it, and was surprised. And so were the people I reported this finding to. It needed pointing out.
What other facts need pointing out, although they are plain on inspection? What is the pattern behind these facts and a good way to find more?