They Can Happen Simultaneously
You might have noticed that there is an overlapped range of temperature at which both caramelization and Maillard reactions can take place simultaneously (280 - 397°F). For example, when you bake a sponge cake (having lots of sugar and several eggs), you are probably triggering both reactions. On the other hand, when you sear a steak with oil, you are mostly triggering Maillard reactions due to the high protein and low sugar composition in the steak.
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