On Wed, 30 Oct 2013 11:37:12 -0400, jmcquown >
wrote:

>On 10/30/2013 10:57 AM, Thumper wrote:
>> Are they meant to be totally flat, or can they be very slightly domed?
>
>They should be flat so as to conduct heat evenly.

Flatness doesn't matter for even heating with a gas stove. Most
quality cookware is designed with a slightly concave bottom that will
become flat when metal expands as it's heated. Fry pans cook better
when flat so that oil doesn't run to the edges or puddle in the
center... naturally the stove should also be level... especially
important for baking. The OP needs to check those pans for flatness
after they're heated... heat the pan while empty and check the inside
bottom for flatness with the edge of a 6" metal scale.... a quality
pan should be flat at medium heat. It's easy to check by shining a
flashlight to see how much light shines through... check while cold
and then keep checking as the pan heats... easier to check with dimmed
kitchen lights. Be careful not to overheat the pan or it may become
permanently deformed in the other direction.