If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?
Garlic strength is mainly down to how much you cook the garlic, and how finely you chop it (different varieties of garlic notwithstanding). Simply put, the less you cook it and the finer you chop it, the more bite it will have. 

So you can alter those variables to achieve the effect you want. If you want super punchy garlic, chop it finely and use it raw. If you want mellow, rich garlic, cook it slowly, whole, and it will turn sweet and sticky. If you want something in between, slice and saute until light golden brown.

Garlic burns very quickly, so a very high heat is generally a bad idea, unless you are very careful to keep the garlic moving. There is a fine line between nicely toasted garlic and blackened, bitter garlic.