Trying their darndest to get speed out of a gas burner

[jetcone]

Sealed burners in residential stoves

killed gas for cooking. But that said I have a commercial gas stove I've used for 15 years and its burner's do 17,000 BTU's. Yet once John got me to try Induction I have to say nothing compares to Induction and my gas stove has fallen by the wayside. My main reason for getting the gas was wok cooking. But now I want to try a wok induction cook top. I keep scouring the used equipment but haven't scored yet. Cook Tek makes one or did.

I used to be totally in the DW camp but have stepped back in the last few months with acquiring waterless greaseless cookware. Amway Queen, Holiday, Seal-0-Matic, LuxuryLine, LustreCraft etc. The stuff is too darned nice and since "medium to low is all ya need to know" it cleans up like a breeze - like really good nonstick. A swipe with warm water and soap and boom boom done.

 

[circlew]

Sandy is right, automatic diswasher detergent dulls Bakelite handles. I have my mom's Revere Ware, and she always washed it in the dishwasher after she got one in 1958. The handles and knobs are all dull and gray looking. Contrast these to the Revere my neighbor Thelma had - pans were about the same age as ours, but still looked shiny and new when she passed away. Difference was that she didn't ever have a dishwasher. Her Pyrex glass items also looked showroom new, with bright colors and designs, compared to our dulled ones.

 

[frigilux]

Jon-- My next electric range will be induction. Keep hearing raves from those who own one, and they generally out-score traditional electrics in tests done by Consumer Reports.

 

[daveamkrayoguy]

Sounds like another debate, deciding which is better, Gas or Electric!

Had no idea, though, that sealed burners made such a difference in how the gas output works & likely to cut down on the BTU's (but how else do you sport features like a Fast-Acting Boil unit, or two, along w/ a "Simmer" unit, my range has?! In addition to the one "Regular", that I believe on the highest setting I get my teakettle whistlin'!!!!), so I guess gas worked better shooting directly upward under the pots & pans!

And I finally found that missing rubber tip that goes under one of my grates; it actually was on the counter behind my can opener & juice squeezer when I was cleaning behind my small appliances... It just came off when I was cleaning under the grates (and, yeh, it can be a pain to remove the burner caps & then have to replace 'em) so now that one no longer wobbles!

I put everything in my dishwasher, but if there's no room for certain cookware & think I can do a passable job washing it by hand, then I'll do in the sink...

-- Dave

 

[jetcone]

Well if we

look at gas. It needs air to burn. When the burners were open under the jets air could flow up through the stove into the flame in a natural way, like a blast furnace, hot gases rise so the air supply would be drawn into the flame. When they sealed the burners for "easy clean up" all that vertical source of air was gone and now air has to be drawn by the flame sideways into the flame. More work, less air, and not as efficient.

 And frankly I have used these sealed systems and I think they are harder to clean up than the open style burners.