Chef a and chef b are discussing toasting seeds and spices. chef a says you can toast seeds and spices in the oven by spreading them out on a dry sheet pan in a moderate oven just until a pleasant aroma is apparent. chef b says you can toast seeds and spices on the stovetop by spreading them in a shallow layer in a preheated dry sauté pan and tossing, shaking, or swirling the pan until a rich, penetrating aroma arises. who is correct?