Dee Dee said...

> On Feb 1, 1:48 pm, "Dave Bugg" > wrote:
>> Dee Dee wrote:
>>
>> snip
>>
>>
>>
>> > I haven't yet seen a 14" stainless steel skillet. But I'm thinking
>> > if I buy a 12" stainless steel for my 11" burner, it may or may not
>> > fit. A mystery!
>>
>> Hi Dee. Although it is nice if the skillet fits the burner, it is not
>> necessary. My 14" extends beyond my burners at home. I use it when I
>> want a large cooking surface with multiple heat levels. Like a wok, the
>> outer edges are cooler than the area in contact with the burner. I like
>> to do one-skillet cooking with different foods in the pan at the same
>> time. That allows me to move the food, which is near finished being
>> cooked, toward the edge and the food that still needs cooking toward
>> the center. --
>> Davewww.davebbq.com
>
> Dave, if you weren't or when you aren't doing one-skillet cooking,
> which would you prefer?
>
> Placing a skillet on a smaller-burner-than-the-skillet and assuming,
> depending on the pan of course, that the whole pan would heat evenly
> enough for your cooking.
>
> OR
>
> Placing a skillet on a larger-burner-than-the-skillet with perhaps an
> inch-or-two red-hot-burner blazing away in-your-face.
>
> I just don't like that 'extra' heat showing, although I'm not exactly
> sure why? Burnt fingers, burnt rag? Wasting fuel?; i.e., would it be
> more economical or a more efficient way to cook using a smaller
> burner? Does anyone else feel that way?


Dee Dee,

My electric cooktop's largest two burners are adjustable. They can be
switched to heat the inner 2 coils (small pots and pans), inner 4 coils
(medium pots and pans) or all 6 coils (large pots and pans). A late 1960's
cooktop design.

Andy