I started with that style of torch however if you actually use the while they all fail as they are pretty cheap. You are best to sear the protein before adding the sauce and heating the sauce in a pan then finishing it. Doing it the way you are doing only crystallizes the sugars in the sauce and does nothing to finish the protein. That torch leaves what we call "torch taste" at that distance which is why I now use a blowtorch that we have developed to eliminate that effect.