The sleeve pot, many times being a decorative part of a room, should be carefully considered that the pot within it does not reach down to where normal drainage is held between waterings. If one doesn't know whether such drainage water exists just under the pot, its better to be sure and raise the plant out and inspect. Occasionally the sleeve should be inspected for any sign of scale from hard water, or other sign of salts build-up from on-going drainage. You don't want that one time the plant's pot reaching down and re-drawing back up all that gunk.

I just asked my former greenhouse employer this question, taking some examples along to demonstrate, and she explained that plants in smaller pots-their roots will actually dry out before roots in the larger pots will (whether I realize it or not)and when the roots begin to dry like that, the plant will stop growing. Whereas, the larger potted plant has not dried out, and continues to grow. Apparantly, it takes some time for the smaller plant to begin growing again, after it has had this "dry spell"?? Okay, now I make sure my plants are watered when they need it, but apparantly, it must begin to dry out all around the edges of that pot, just as terra cotta pots dry out very quickly. This would make sense to me. I mean, the plants look perfectly fine, but there is some drying going on inside the pot, around the edges. Can anyone elaborate on this?? I would think this knowledge would be vital to anyone growing plants, to know exactly what size pots to use for what plants. However, you see the exact same size plant growing in all different size pots for sale in nurseries, and apparantly will reach different size growth based upon their conditions when being transplanted. I mean, if you choose to put all seedlings directly into cell packs, from my observation, the plants will grow tall, upright, and rather skinny. I have grown cell plants forYEARS, and used them in all my gardening needs, and they have been fine. This year, I started taking some of those cells plants, transplanting them again into 4 inch pots once they got so big, and the leaves were touching. BUT, what I am examining is, putting them into the cell packs rather than the larger pots causes an entirely different kind of growth. Wouldnt this difference in growth cause the plant to continue growing "differently"??? I mean, a tall skinny transplant is not getting as filled out as the transplants in larger pots; wouldnt this cause an irreversable difference in the two plants?? I know that plant get pinched to cause them to get busy. I pinch the center stems at a certain height. But on the plants in the larger pots, this doesnt even seem necessary, they appear to bush out on their own. I am also curious what effect using a way too big of a pot will do for a seedling. I mean, will it just continue to grow and grow uninterrupted? I would think too large of a pot compared to a tiny seedling would have major moisture fluctuations in the pot. But I am no expert, that is why I am here asking you! I would like to understand this from a scientific perspective, like how the roots function in this. I think it is valuable information. Thank you!

Since you metioned the foliage I assume you mean Kaempferia. There are lots of different gingers. But this is one with the most different patterns on the foliage. Browse around this link and see if you spot the one you're asking about. Here is a link that might be useful:

I've just started using a BS 24" range. The broiler is only about 7" X 10" with the longer dimension side to side. So you have to be conscious of where your food is on the rack. I don't know if larger sizes have bigger elements or not. The heat is intense. If I put the rack on the top position and use the broiler pan that came with the stove a steak starts to char on the top 20 or 30 seconds after I put it in. The first one I tried caught fire after about a minute but it was on a flat pan that didn't let the fat drop down. I was hoping to be able to cook steaks like this and I'm not disappointed. When I drop the BS pan to the next position down it acts more like an electric. The electric ovens I've used had a top element that is spread over the whole top of the oven. They were cooler. A steak just turned gray no matter how hard I tried to char it.