Sugar as a Cooking Medium

This is just a thought... We can use syrup to cook things at a high temperature like when we pour it over nuts to make peanut brittle so why not other things? Heat a pot of hot syrup and immerse ingredients in it to cook the same as you would water or oil. You could use it too cook sous vide over 100C. We could poach scallops in honey or glaze root vegetables in hot syrup. A solution of 99% sucrose can be heated up to 154C/310F without breaking down - the temperature of a low oven. But since its considerably more dense than oil it would cook faster than in a fryer. Glucose syrup is 1.5 times more dense than water and can be heated well past the boiling point, making it much more efficient. If you cook a beef roast in syrup at a hard-crack temperature it should form a crust when it cools that will chip off. Something to think about.

Glucose Density (g/cm3) = 1.54
Water Density (g/cm3) = 1
Oils Density (g/cm3) = .91-.93