"S Viemeister" > wrote in message
...
> On 8/7/2014 2:29 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 8/7/2014 12:56 PM, Ophelia wrote:
>>>> "sf" > wrote
>>>>> > wrote:
>>>>>> My gas hob has 5 burners, one of which is a double burner. That
>>>>>> works very fast.
>>>>> Double burner?
>>>> Yes, it has one ring inside another. Meant to be used with a wok.
>>>> Here is a pic of a stand alone one:
>>>> http://tinyurl.com/l8nqns9
>>>> Mine is incorporated in the hob similar to this:
>>>> http://www.ikea.com/gb/en/catalog/products/70278056/
>>>>
>>> If it's like mine, it has two rings, but three circles of flame.
>>
>> They sure heat up a pot fast)
>>
> Indeed they do!

I boiled water on my electric tonight. Big pot for pasta. Took about 5
minutes for it to come to a boil.

"Michael Nielsen" > wrote in message
...
>
>> I like thick bottom disk pots for gas.
>
> Are there any situation where thick bottoms are not best? Even if it is a
> responsive flame, you are still drawing a lot of energy out of the pot
> when you add food. It is good to have a lot of potential energy. On top of
> that, the thin ones warp so easily. and cooking on warped pans are so
> annoying.
>
> https://scontent-b-mad.xx.fbcdn.net/...66200229_o.jpg
>
> [civapcici on a warped pan... all the oil is on the perimeter.]

I haven't had cevapcici for years and I am now getting yearnings) That
pan you are showing would soon be in my bin! At least get decent pans to
cook with. Why would you want a warped pan??


--
http://www.helpforheroes.org.uk/shop/

On Friday, August 8, 2014 11:04:42 AM UTC+2, Ophelia wrote:
> I haven't had cevapcici for years and I am now getting yearnings) That
>
> pan you are showing would soon be in my bin! At least get decent pans to
>
> cook with. Why would you want a warped pan??

My in-laws never toss anything. so there's 10-15 warped pans in the kitchen.

In my kitchen I use Scanpan that never warps.

"Michael Nielsen" > wrote in message
...
> On Friday, August 8, 2014 11:04:42 AM UTC+2, Ophelia wrote:
>> I haven't had cevapcici for years and I am now getting yearnings) That
>>
>> pan you are showing would soon be in my bin! At least get decent pans to
>>
>> cook with. Why would you want a warped pan??
>
> My in-laws never toss anything. so there's 10-15 warped pans in the
> kitchen.
>
> In my kitchen I use Scanpan that never warps.
>
Ahh they belong to your inlaws? You have my sympathy

I don't know what Scanpan is but hopefully it is a good one and you are
happy)


--
http://www.helpforheroes.org.uk/shop/

On 8/7/2014 6:47 PM, Pico Rico wrote:

>>>
>>> You can move heat from one location to another various ways, but you
>>> cannot destroy heat. Nor can you make cold.
>>
>> She's moving the residual heat from the burner to the pot of cold water.
>
> ah, the old "temperature is not the same thing as heat" puzzlement.
>
>

The benefit depends on the water temperature. Assume an ambient of 70
degrees. If the pot of water is 40 degrees and it absorbs the heat
from the burn and rises to 60 degrees, there is some gain. If the pot of
water already was 70 degrees, the heat moves to the pot until
equilibrium is reached and the heat is still transmitted to the room,
albeit at a slower pace.

In the case of a burner though, reducing the heat quickly so it does not
burn anything can be a benefit in that things won't get burnt if you set
them on it. .

In article >, says...
>
> Also at that point in time, the Catholic church pretty much controlled all
> that went on in Ireland in those days.

Not in Northern Ireland, of course.

And the Republic of Ireland is by no means the largest or most powerful
Roman Catholic country, nor the only one where RC priests abused women
and children.

Janet UK

"Ed Pawlowski" > wrote in message
...
> On 8/7/2014 6:47 PM, Pico Rico wrote:
>
>>>>
>>>> You can move heat from one location to another various ways, but you
>>>> cannot destroy heat. Nor can you make cold.
>>>
>>> She's moving the residual heat from the burner to the pot of cold water.
>>
>> ah, the old "temperature is not the same thing as heat" puzzlement.
>>
>>
>
> The benefit depends on the water temperature. Assume an ambient of 70
> degrees. If the pot of water is 40 degrees and it absorbs the heat from
> the burn and rises to 60 degrees, there is some gain. If the pot of water
> already was 70 degrees, the heat moves to the pot until equilibrium is
> reached and the heat is still transmitted to the room, albeit at a slower
> pace.
>
> In the case of a burner though, reducing the heat quickly so it does not
> burn anything can be a benefit in that things won't get burnt if you set
> them on it. .

yeah, that's why I use gas and don't waste water.

On Monday, August 4, 2014 9:56:34 AM UTC-5, Michael Nielsen wrote:
> Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.
>
>
>
> My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.
>
>
>
> After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.
>

Double boiler.

--Bryan

On Thu, 7 Aug 2014 17:57:13 +0100, "Ophelia"
> wrote:

>
>
>"sf" > wrote in message
.. .
>> On Thu, 7 Aug 2014 09:49:23 +0100, "Ophelia"
>> > wrote:
>>
>>> My gas flames can be turned right down too, and I can use a diffuser if I
>>> need to. I heavy pot will help too.
>>
>> The new ones even have high and low simmer, no need for a diffuser
>> anymore.
>
>Yes Come to think of it, I haven't used my diffuser in a long time)

Most all gas stoves made in the past 40 years have an adjustable valve
to regulate the simmer flame height of each individual burner... most
come from the factory set too high for a low simmer but its very easy
to recalibrate the flame... most just require a small screwdriver.

On Thu, 07 Aug 2014 10:42:14 -0700, sf > wrote:

>On Thu, 7 Aug 2014 17:57:13 +0100, "Ophelia"
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 7 Aug 2014 09:49:23 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> My gas flames can be turned right down too, and I can use a diffuser if I
>> >> need to. I heavy pot will help too.
>> >
>> > The new ones even have high and low simmer, no need for a diffuser
>> > anymore.
>>
>> Yes Come to think of it, I haven't used my diffuser in a long time)
>
>Unfortunately, I bought mine 5-ish years ago and don't have that
>option - so I have to use a simmer plate, because even my simmer
>burners can be too hot (which is why I like that crockpot so much).

Because you're too ignorant to realize the simmer flame for each
burner is individually adjustable.

On Thu, 07 Aug 2014 15:32:09 -0400, Ed Pawlowski > wrote:

>On 8/7/2014 11:48 AM, sf wrote:
>> On Thu, 7 Aug 2014 09:55:43 +0100, "Ophelia"
>> > wrote:
>>
>>> My gas hob has 5 burners, one of which is a double burner. That works very
>>> fast.
>>
>> Double burner?
>>
>
>Could be like one of mine. A center round burner with a control
>surrounded by a cloverleaf shaped burner with another control. Outer
>burner could be round too, of course. You can use one or both and get a
>lot of power or a gentle simmer.

I have a shower head like that.

On Thu, 7 Aug 2014 14:29:07 -0700 (PDT), Michael Nielsen
> wrote:

>
>> I like thick bottom disk pots for gas.
>
>Are there any situation where thick bottoms are not best? Even if it is a responsive flame, you are still drawing a lot of energy out of the pot when you add food. It is good to have a lot of potential energy. On top of that, the thin ones warp so easily. and cooking on warped pans are so annoying.

He was talking about boiling water... pot bottom means zero... didja
know that with a gas stove water can be boiled in a paper cup, grade
school general science experiment; indicates that the flame point of
paper is much higher than the boiling point of water.

On Fri, 08 Aug 2014 14:30:58 -0400, Brooklyn1
> wrote:

>On Thu, 07 Aug 2014 15:32:09 -0400, Ed Pawlowski > wrote:
>
>>On 8/7/2014 11:48 AM, sf wrote:
>>> On Thu, 7 Aug 2014 09:55:43 +0100, "Ophelia"
>>> > wrote:
>>>
>>>> My gas hob has 5 burners, one of which is a double burner. That works very
>>>> fast.
>>>
>>> Double burner?
>>>
>>
>>Could be like one of mine. A center round burner with a control
>>surrounded by a cloverleaf shaped burner with another control. Outer
>>burner could be round too, of course. You can use one or both and get a
>>lot of power or a gentle simmer.
>
>I have a shower head like that.

Anyone wanting a terrific showerhead this is it:
http://www.amazon.com/75580D-Univers...dp_ob_image_hi

"Janet" > wrote in message
t...
> In article >, says...
>>
>> Also at that point in time, the Catholic church pretty much controlled
>> all
>> that went on in Ireland in those days.
>
> Not in Northern Ireland, of course.
>
> And the Republic of Ireland is by no means the largest or most powerful
> Roman Catholic country, nor the only one where RC priests abused women
> and children.

Didn't say that it was. Just that these are the stories I was reading.

On 8/7/2014 4:25 PM, Michael Nielsen wrote:
>
>> I think she was more interested
>>
>> in an opportunity to have a dig
>
> A lot of people in this group are waiting for opportunities to attack
> people. It has been like that the approx. 15 years I've been here,
> hehe. I've been attacked from all sides for writing "want to impress
> with a nice dinner", and "here's a recipe with broccoli that even
> people that doesnt like broccoli like". (Paraphrasing)

This just means that we like you. Glad to see you back.

Becca

On Thu, 7 Aug 2014 14:25:22 -0700 (PDT), Michael Nielsen
> wrote:

>> I think she was more interested
>>
>> in an opportunity to have a dig
>
>A lot of people in this group are waiting for opportunities to attack people. It has been like that the approx. 15 years I've been here, hehe.

That's Usenet for you At least you can speak your mind here without
having to factoring in moderation.

>I've been attacked from all sides for writing "want to impress with a nice dinner", and "here's a recipe with broccoli that even people that doesnt like broccoli like". (Paraphrasing)

Goes with the territory...

On 8/9/2014 2:53 PM, Jeßus wrote:
> At least you can speak your mind here without
> having to factoring in moderation.


I'm sorry, but your posting privileges are revoked. Bye.

A lot of people wrote:

> Get a heat diffuser/flame tamer/scorch buster.


Seems this did ring a bell. Apparently, they have one somewhere. Now we just have to find it haha.

S Viemeister wrote:
> On 8/4/2014 8:25 PM, Janet Wilder wrote:
>> On 8/4/2014 6:28 PM, S Viemeister wrote:
>>> On 8/4/2014 7:16 PM, sf wrote:
>>>> Of course, another option would be to buy a stand alone electric
>>>> burner or induction unit for long simmers.
>>> Yes - an induction burner and a decent induction-compatible pot.
>> I was awake in the middle of the night the other day and almost ordered
>> one of those induction cookers.
>> Are they really as useful as the infomercial touts them?
>>
> Yes.
> We bought one to use while redoing bits of he kitchen (something we
> haven't yet done..), but really, really like it.
> Fast response - at least as fast as gas, and much faster than any
> electric burner I've used; easy to use, plug in anywhere, pan handles
> never get hot, built-in timer, turns off if it detects an empty pan, or
> if pan is lifted from burner.
> Himself prefers it to our gas cooker.
>

I will say again that I love, love, love my induction cooktop. There is
an excellent site that is devoted to the technology and offers a lot of
information on the offerings: http://theinductionsite.com/

Brooklyn1 wrote:
>
> Most all gas stoves made in the past 40 years have an adjustable valve
> to regulate the simmer flame height of each individual burner... most
> come from the factory set too high for a low simmer but its very easy
> to recalibrate the flame... most just require a small screwdriver.

If you need to adjust any settings for flame height, this is a good
case of someone fixing something that didn't need to be fixed.

I've been laughing about all this 'can't simmer on a gas stove'
nonsense. I guess that newer gas stoves have clickable setting for
their burners? Can you not use an in-between setting?

My old gas stove has markers on the burner knobs for low, medium,
high. These are only reference points though and they don't click onto
those settings. I can turn my knob anywhere between those settings.

I can simmer things well. I cook rice by putting it on the lowest
flame....just before it would puff out.

If newer gas stoves don't have the full range of setting, this is a
case of, "it wasn't broken, you shouldn't have fixed it."

G.