Hi all:
Saw this as an option on some of the different residential ranges and
wondeed if anyone has any experience...good or bad..
Thanks, Aileen ( under the seige of winter)

"Aileen" wrote in message
...
Hi all:
Saw this as an option on some of the different residential ranges and
wondeed if anyone has any experience...good or bad..
Thanks, Aileen ( under the seige of winter)


The purpose of a French top is to simmer and hold easily burned sauces,
chocolates, butter, etc. It's a cast iron plate with a burner underneath it.
Heat is strongest in the center and is cooler out to the sides. You move
the pots closer or further away from the center as needed, without ever
adjusting the flame. Some have removable rings, like an old woodstove, so
that you have direct access to the flame when you need strong heat. People
who grow up with this style of stove like it very much because you can
control the heat on a number of pots just by moving them around, but you
really have to learn how to "play" the top like an instrument if you are
used to an American style stove. Also, you are supposed to keep the French
top on at all times (or at least all the time you are in the kitchen) or it
doesn't work as intended. This is fine in a restaurant kitchen, less so at
home.