To diffuse or not to diffuse; what is the problem?

Michael Horowitz said:

I recently replaced my electric range with a gas cooktop.
As you can visualize, the heat now hits the bottom of a
pan or kettle in an "x" inch diameter ring vice the even
heat of the electric stove. There seems to be a big
difference in the heating time (of my glass water kettle)
and I'm guessing it's becase the heat is concentrated in
that ring vice the coil of the electric . I know heat
diffusers exist. Is that what I'm looking for to get an
even heat? - Mike

If you stand there and turn the gas burner from high to low
and keep doing that, the flame will hit all the surfaces of
the pot or pan emulating the effect of an electric burner.

IOW: just get used to it. Glass is one of the most direct
transmitters of heat. With heavier bottomed steel or some
sort of composite enamel, the heat will transfer more evenly
across the bottom surface. You'll still have hot spots,
though, depending on your pans.

A diffuser will only lower the effectiveness of the burner.
(not what you want for boiling water).

-sw

Diffusers can be useful, but not to speed up heating of your
kettle. It's well known that electric burners will boil a
kettle faster than gas. Gas is far superior for lots of
other things you need to do while cooking (like controlling
the precise heat), but they are definately slower to boil a
kettle of watter.

"Michael Horowitz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I recently replaced my electric range with a gas cooktop.
As you can visualize, the heat now hits the bottom of a
pan or kettle in an "x" inch diameter ring vice the even
heat of the electric stove. There seems to be a big
difference in the heating time (of my glass water kettle)
and I'm guessing it's becase the heat is concentrated in
that ring vice the coil of the electric . I know heat
diffusers exist. Is that what I'm looking for to get an
even heat? - Mike

Steve Wertz said:

With heavier bottomed steel or some sort of composite
enamel, the heat will transfer more evenly across the
bottom surface. You'll still have hot spots, though,
depending on your pans.

Clad pans of some sort are best, even if they are only clad
on the bottom. Right now I use a set of Farberware stainless
pots and pans that are clad on the bottom (whole set cost
about $100) until I can afford good cookware. I have no
problems with heat distribution on my gas stove, even near
the edges.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

in article [email hidden], John Gaughan at
[email hidden] wrote on 3/20/04 9:31 PM:

Quoted message said:

Clad pans of some sort are best, even if they are only
clad on the bottom. Right now I use a set of Farberware
stainless pots and pans that are clad on the bottom (whole
set cost about $100) until I can afford good cookware. I
have no problems with heat distribution on my gas stove,
even near the edges.

You already have good cookware. What you can't yet afford is
over-priced cookware.

Quoted message said:

"Christine"

Diffusers can be useful, but not to speed up heating of
your kettle. It's well known that electric burners will
boil a kettle faster than gas. Gas is far superior for lots
of other things you need to do while cooking (like
controlling the precise heat), but they are definately
slower to boil a kettle of watter.

That's not necessarily true. First one needs to determine
the available BTUs of each burner type, and being equal
unless the kettle is configured so that its bottom is flat
so as to make good contact with the electric element then
the gas burner will heat water faster. That said more often
the contact criteria will not be met and gas will prevail.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

(PENMART01) said:

That's not necessarily true. First one needs to determine
the available BTUs of each burner type, and being equal
unless the kettle is configured so that its bottom is flat
so as to make good contact with the electric element then
the gas burner will heat water faster. That said more often
the contact criteria will not be met and gas will prevail.

I think the large flat bottom of the kettle is the solution
vice the rounded glass bottom currently in use - Mike

Sheryl Rosen said:

You already have good cookware. What you can't yet afford
is over-priced cookware.

My gripe about the Farberware is the plastic handles. They
are screwed on, and the screws keep coming loose.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]