Had a similar thing at a pizza place I worked at years back. Our big deck oven went down mid shift on a Saturday, so we started finishing pies in cast iron skillets on the range. Weirdest part was the crust got these crispy edges people went nuts over, and we ended up with a wait list out the door. The owner talked about buying more skillets for weeks after that. Never did figure out if it was the crunch or just the chaos making everyone work faster. Sometimes the broken stuff makes you cook with your gut instead of on autopilot.

Wait, 20C lower just from the loop? That seems insane for the same chip. Like I get water cooling helps but 20 degrees is a whole different world, that's not a small bump. What chip was he running and what was your air cooler? Feels like something else had to be going on there.