Hello, out there in St. George....lived there briefly myself, and my son just moved back home to AL. from out there a month ago. Glad to have you joining the forum. I would think that dl's would do fine there as long as you give them plenty of water. Like here, they may benefit from some afternoon shade however, because I remember how hot it gets in August and September out there. :) Jan

Why not try one of the mild hot peppers? I see them in all the stores now that sell peppers. They should be fine in a stir fry, giving a little heat without flaming your throat.

I routinely (always) use silicone rubber pads under my pots and pans. And I always start eggs boiling under boost and use boost for various other temporary heating tasks, such as bringing a large pot for spaghetti to boiling. Boost is not the issue. Pan temperature is the issue. All power transferred by the hob coil goes to the pan and not to the silicone or the Ceram glass cooktop. Pans get hot and transfer heat by conduction back to the silicone pad or pads. Some conduction from the pad to the glass occurs, some convective heating of the air under the pan occurs, and some radiation from the pan to the glass occurs, all of these modestly raising the temperature of the glass. So long as no cooking is performed at temperatures higher than threshold smoking of peanut oil (450F), the silicone pads (if cut from the high temperature rated silicone) will not be affected. It is when a pan is accidentally heated without water or sufficient food for too long at a high power level that the pan base passes the silicone damage temperature threshold and the pads start deteriorating. (So too would any food in the pan start deteriorating.) In such a case one has to replace the pads by cutting out new pads from the silicone sheet that one is using for a source. Now, there are a few underlying details that should be noted. Most high temperature silicone rubber has historically been colored red oxide. Other colors of high temperature silicone can now be found however. (See for example the MSC catalog at mscdirect.com.) I am unaware of any clear silicone that is rated at the 450F and above range. In the image above, a clear reinforced silicone is evident. It may only be rated for baking cookies. I await any data the poster has on this particular mat. In any case, I favor a different way of supporting the pans with silicone pads. If three or four small pads cut from a larger sheet are used (scaled to pan size), the pan has less thermal contact with the glass underneath and the glass temperature does not rise anywhere near the temperature of the pan. The hob glass is only uncomfortably hot under my egg pan after two minutes of boost to boiling and 10 minutes of half-power controlled boiling. I haven't tested the glass temperature under a grilling pan. I would expect some potential for burns, but nothing like a radiant coil surface would reach. Bottom line: Cook within the safe cooking temperatures of food and the silicone rubber pads supporting the pan will not char or deteriorate. Walk away when you shouldn't on a pan heating up at too high a rate and you will start damaging the silicone. In my post disaster investigation experience, if a pan gets too hot for the silicone, by the time the silicone has given up the ghost the hob has shut down due to pan radiant heat heating the thermal sensor at the center of the hob coil. Failed silicone rubber will have darkened, thinned, and appear limp relative to its initial flexibility. I've never had a silicone rubber "goo" problem with any family cooking mistake. kas

Yellow Hungarian Wax is typically around the heat level of a hot banana pepper. I typically grow Black Hungarians instead of yellow, but those aren't too hot either. I have found them to be in lines with the jalapenos and hot banana peppers. Not sure which cherry hot pepper you have, but I'm guessing a mild one. But wax peppers can be a nice addition to banana peppers in the pickling mix, and they also pickle up nicely on their own. I also like to smoke and dehydrate or unsmoked dehydrate these peppers. Peppers can get a bit sweeter when fully ripe, but some can also get hotter as they become fully ripe. And also, growing conditions can impact how hot your hots get- when they get stressed, they can jump up with the heat. I've had a time or two of a much milder pepper turn out to be surprisingly HOT because of stressed growing conditions.