What are the drawbacks of sauteing?

Sautéing can lead to uneven cooking if the heat is too high or if food is overcrowded in the pan, resulting in some pieces being overcooked while others remain undercooked. It may also require constant attention and stirring, making it less convenient for multitasking. Additionally, sautéing can produce oil splatter, creating a mess and potential safety hazards. Lastly, it may not be suitable for cooking larger cuts of meat or dense vegetables that require longer cooking times.