- Oct 26, 2008
- Northern, NY
For those who like to cook on gas. Do you ever wish you had open rather than "sealed" burners? As I get older I find myself getting more annoyed by the "cold spot" in the center of the pan. I know some dual-stack power burners still exist on European units but that's quite a bit of $$ for something so simple..
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Perhaps one day I'll be able to go induction.
Our gas range seems to be a combination of the two designs. It has a large burner with flames from center to edge, with a pan under it to catch anything that spills. If you are getting uneven heat when cooking the first thing I would look at is your cookware. Pans/pots that have an aluminum layer sandwiched between stainless do a much better job distributing heat than stainless alone.
As for the concerns about gas combustion, I think a proper vent hood is necessary regardless of fuel choice.