Cooking on High

I wonder if there's a corollary between Type A personalities and cooking food on high to med-high? I know most recipes tell me to cook on medium heat, but it always seems so sloooooow. I do make exceptions for such wonderful delights as a basic white sauce or caramelized onions, but I seem wired to get 'er done sooner rather than later.

Does this happen to you?

Perhaps I just need to start with a glass of wine, like Julia Child. Which reminds me, there's a lovely new Malbec I just opened...