On Wed, 28 Dec 2016 21:54:10 -0600, Sqwertz >
wrote:

>On Tue, 27 Dec 2016 23:44:29 -0500, Brooklyn1 wrote:
>
>> Taxed and Spent MOROON wrote:
>>
>>>On 12/27/2016 6:43 PM, Brooklyn1 wrote:
>>
>>>> For stir frying in a home kitchen this will out perfom any wok, plenty
>>>> of heat because it spans two burners... and has many other uses:
>>>> https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3
>>>
>>>15" diameter spans two burners? On your easy-bake?
>>
>> You're the one with the easy bake, actually no bake and no cook. Every
>> standard stove has a 9" center to center burner distance... a 15" pan
>> *fully* covers both burners. The Taxed & Spent putz has obviously
>> NEVER driven a stove, not ever.
>
>Mine are closer to 10" front to back and 15" side to side. If I were
>to place a flat bottomed 15" pan on the front and back burners the
>flames would lick up the sides of the pan.

Your stove's shuttles (air gas mixture) aren't properly adjusted...
when properly adjusted, each flame of the burner should be a narrow
pinpoint cone emitting intense heat... when flames are wide and
licking sloppily they are wasting fuel and operating at less than
optimal BTUs. Flames should be blue, no yellow. You probably have
some ancient gas range from the year of the flood, pre 1940... back
then there were no dimensional standards. I worked as a toolmaker for
O'Keefe & Merrit in California, in the east it would be Tappen. They
had a museum of old stoves with strange dimensions, some probably like
yours. I worked there in the '60s, stoves still weren't standardized
and they still used pilot lights. But stoves were gorgeous works of
art, heavily chromed like an old Buick. Stoves weighed twice as much
as todays', they didn't have today's modern technology then, ovens
couldn't be relied on to maintain a set temperature. When I was a kid
my mother had an old Tappen, it had legs and no way to set the oven
temperature but it did have a thermometer on the door (I think for
show), the oven was tiny too. There was a dial to adjust the oven
burner but there was no thermostat, had to rely on that thermometer in
the door. That stove had a very nice porcelain finish, light green
with black curliques at all the corners. I think that stove was from
1910, the house was built in 1911.

>Which would make for very
>inefficient and lopsided cooking. And there's no way you'd use a wok
>in that configuration as it defeats the efficiency design of the wok.
>
>I would never use anything except a griddle designed for two burners
>over two burners. but my stove already has an elongated griddle,
>so....
>
>Nobody in their right mind uses a 15" pan over two standard burners.
>They're designed so that the pan sits on the CENTER of the heat source
>and certainly wouldn't work on an induction stovetop , either.
>
>-sw

Using an elongated griddle over two burners is no different from using
a large pan over two burners. You weren't following along, I was
refering to using a large pan for stir frying, not a wok... I even
supplied links to the particular pans.