Glad I logged back in to GW! I've been absent from these boards for a long time. I received a Culinarian in November but due to construction I didn't move into my kitchen until the end of February. I didn't want to worry until I had lived with the burners for a while, but I've been unable to get anything close to low heat or simmer... plus I had much more urgent issues to deal with after gutting the entire first floor of our house. Now I'm ready to tackle the Culinarian issues. Looks like the "new" new burners must be the answer... time to call Trevor. Like many of you are saying, if I could have a "dream" rangetop on my 30" range, it would be 3 of these big burners that also would simmer well, plus 1 burner with a smaller flame pattern. I find that the flames spread too wide when I use small pans. Sometimes you want a bunch of heat but are using a small pan. I find that's really difficult and I am not comfortable with flames leaping all around the outside of a small pan.

There is no extra room needed at the sink to hold pan in one hand and quickly sprinkle a little Cameo Stainless Steel Cleaner inside, use a wet sponge scrub thing and clean starch from inside the pan. Takes only a few seconds, rinse as usual,dry, and put back in cabinet never letting it use counter/sink space. A can of Cameo takes up only a few inches along with other cleaning supplies. If cleaning supply area is limited, attach a rack on inside of cabinet door under the sink to hold the small things. Easy reach. Worth every ounce of effort required. A pan with starch in the bottom is more likely to cause other foods cooked in the pan to stick or scorch. If you only wanted to know what the residue is inside the pan, it is STARCH from foods cooked in the pan. Some foods leave residue other than starch. If you see a colorful swirl in bottom of pan, clean with stainless steel cleaner and enjoy a beautiful pan, that too is residue from foods. If you do not want to use effort to keep pans shiny/bright, etc. put them in the dishwasher like my daughters do and forget about what they will look like over time. I love my shiny pans even tho I have a large family that requires loads of my time. It is worth a little effort to keep my pots/pans looking great, very uplifting when I spend so much time in the kitchen preparing food for my family. Don't have to fight the battle of other foods sticking in the bottom.

Leftover rice! Right up my alley. What I do with it depends on what type of rice it is, long grain or short grain. Vacuumfreak, if you like "mushy" rice, you might want to try short grain rice, which is the rice Japanese people favor as it is naturally softer and "stickier" than long grain. First of all...what Joe said. :D I don't usually bother with the leftover rice from Chinese restaurants as it most likely had sat in a warmer all day before it was served and is now dried out from the fridge...though DH likes to mix it up with eggs and fry it in patties, which he eats (believe it or not) with maple syrup. :P I'm going to assume we're talking about long grain rice here. To refresh leftover rice to make a side dish for another meal, saute it gently in butter to reheat and add a good amount of chopped cilantro or green onions,sometimes some chopped tomato salt & pepper. Rice can be simmered until it falls apart into a soothing gruel called "Jook" in a light chicken stock and then flavored with your choice of cooked meats, veggies etc. It is very good for sick people or people with upset stomachs. I like to use it in salads too. A mixed green salad with rice, veggies & chopped meats is good. Also, a rice salad is good as well, with rice sort of instead of lettuces, chopped veggies & meat, maybe some beans & a vinaigrette. I have posted this recipe in another thread somewhere but here's a good grain salad recipe that one could certainly make with leftover rice: Mixed grain salad with roasted butternut squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineÂif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnÂt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnÂt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries

I basically cook all the rice in the same manner: On electric stove, 1 part rice (washed or un-) to 2 parts water, pinch or 2 of salt, bring to a low boil over high heat, then cover tightly & turn heat to low/warm for 25 - 50 minutes. Shorter time for white rice, longer for brown. Remove from heat & let stand covered for 5-10 minutes then uncover & fluff w/ a fork. I often mix in some butter. Best brown or white rice is short grain for sure - lovely soft & chewy texture. Here's yummy brown rice recipe of mine that's not too sweet : Orange Coconut Rice yield: 4 cups 2 cups raw brown rice 1 can unsweetened coconut milk (12-15 oz?) 1/2 cup unsweetened coconut flakes (grated OK too) 1-2 tsp. finely grated orange rind - approx. 1/3-2/3 of 1 medium orange water salt In a medium (2 quart) saucepan w/ a tight-fitting lid, place rice, coconut & 1/2 - 1 tsp. salt. Grate rind from orange directly into pan - about 1/3-2/3 of rind. Squeeze juice from orange & add to coconut milk w/ enough water to make 4 cups, then add to pan. Bring to a low boil, stirring a few times, then cover tightly, reduce heat to very low & cook 50 minutes. Remove from heat & let stand, still covered, for 5 minutes, then fluff w/ a fork. Do not remove lid until done!