Looking for best pots and pans for cooking with gas
Spottythecat
10 years ago
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rococogurl
10 years agolast modified: 9 years agodoc8404
10 years agolast modified: 9 years agoRelated Discussions
Best saucepan when cooking on gas
Comments (4)From you description, I'll wager that you have sealed gas burners. If that's the case, then it's not the cookware. Sealed burners tend to have less heat in the center and more toward the edge which causes what you are describing. Make sure you choose a pan that's larger then the burner you are using... or choose a burner that's smaller than the pan you are using. :) I did a test when I had a sealed cooktop and found that the same pan with the same amount of water boiled faster on the smaller burner where the flame was about an inch smaller than the diameter of the pan vs a larger burner where flames were right at the edge (i.e. same diameter as the pan)....See MoreQuestion about induction cooking-- big pans and non-stick pans
Comments (19)I have had induction almost 2 years now. LOVE IT! I found my large, non-stick skillet at Bed, Bath, & Beyond. It is a Farberware. It works great and is holding up great after 2 years of use. My small non-stick skillet I got at TJMaxx - a Tivoli - also holding up well. Both were well under $50 each. Also, I believe you will find that some induction cooktops largest burner is larger on some units than others, and the placement of the largest burner is different depending on the manufacturer. The size and placement of the largest burner was the deciding factor in my purchasing decision. At the time I shopped (there are lots more choices on the market now) I found the 30" GE Profile to have the best for me - one of the largest burners, and placed to the front of the unit (I'm short and don't like to reach over other pans if using my large fry pan). So, that's what I went with and it's been great! I have not found the 30" to be crowded at all - but, again, I think it's because of the way the burners are layed out. Hope these insights help as you shop around. Good Luck!...See MoreRelationship b/n BTUs, cooking temp, & pots/pans
Comments (14)First, I'm going to go against conventional wisdom and make the claim that a good even heating burner will allow you to use more "cheap" pans rather than require more expensive cookware. I see so many posts asking, "now I have my XYZ high power range, what kind of high-end cookware do I need." From my personal experience, I've found that a good burner will make more use out of old non-clad cookware because you don't need your cookware to do as much to distribute and/or hold heat. Pots and pans that I pretty much wrote off and was ready to take to Goodwill when I had my sealed Viking are now back in use with the Bluestar. Second, to add a bit to the "thick" vs "thin" discussion.. I do a lot of wok cooking. Let's just say I've made spaghetti sauce in a wok. :) I've used standard machine pressed, hand hammered, cast iron, and even stainless (gack!). My favorite is the hand hammered high iron steel even though I love cast iron and use cast iron skillets almost exclusively. I know many argue that cast iron is better for stir frying because of better heat retention. There is some truth to this and I would probably prefer cast iron on a lower power or electric burner but a 22k burner with a traditional hand hammered wok gives me so much more control. When I shut off the burner, the heat dissipates almost immediately. I can go from searing to simmer quickly which is necessary for many dishes with harder to cook veggies. Then when I need to go back on high to burn off excess liquid, that takes seconds instead of minutes. Also, if I'm making several dishes, I can go from dish to dish very quickly and simply rinse the wok in between. No way can you stick a hot cast iron wok under water without it cracking. One of these days, I'm going to put in one of those wok ranges with a faucet and drainage. Bluestar needs to offer that next. :) So with a good even heating high power burner, you can use a much wider range of cookware and decide what works best for you. We have a plain very thin stainless steel pot that was part of my wife's college cookware set that we are still using. We've almost gotten rid of it several times but with the more even heating burners, we're using it all the time to make boil pasta or steam veggies....See MoreWhat is the best way to store pots, pans and lids
Comments (28)laughable - I'm not Chicago Bob, but we had considered something like that at one point when it looked like I might not be able to have my 3rd (top) drawer under my induction cooktop at a usable height...we would have had the front represent as the two drawers, but part of the front would have been covering an area of the cooktop clearance, then the drawer in a drawer would have been just below that...putting the drawer within a drawer would have yielded me the storage area that I needed, even if it was a bit less convenient. If you have a choice though, I would be less likely to do the drawer in a drawer. As it is, my top drawer front for my cooktop cabinet is 6" high (lining up with the rest of the top drawers in the kitchen) and will have a drawer depth of about 2 1/2"...enough for me to put flatter utensils (or some people would put lids) in that area....See Moredeeageaux
10 years agolast modified: 9 years agowekick
10 years agolast modified: 9 years agowill2kz
10 years agolast modified: 9 years agoSpottythecat
10 years agolast modified: 9 years agocookncarpenter
10 years agolast modified: 9 years agoeleena
10 years agolast modified: 9 years agobowyer123
10 years agolast modified: 9 years agorococogurl
10 years agolast modified: 9 years agoalexrander
10 years agolast modified: 9 years agoSpottythecat
10 years agolast modified: 9 years agoeurekachef
10 years agolast modified: 9 years agowekick
10 years agolast modified: 9 years agonoopd
10 years agolast modified: 9 years ago
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