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On Mon, 16 Apr 2018 20:44:12 -0400, Keyser Soze
wrote:

On 4/16/18 8:26 PM, wrote:
On Mon, 16 Apr 2018 16:56:59 -0400, John H.
wrote:

On Mon, 16 Apr 2018 15:56:56 -0400, wrote:

On Mon, 16 Apr 2018 15:32:01 -0400, John H.
wrote:

Depends on the oven. We have a Samsung duo door. And trying to cook
cookies in the small cavity, they get overdone on one side. I think you
need a bigger volume to spread out the heat.

That's what we have. I don't like the Samsung because the burners on top are too hot. Even with the
dial on the lowest setting, it's very hard to get something to simmer.

I have that problem with my slick top Whirlpool but only on the small
burners. The big ones will run very low. Since I seldom simmer stuff
in a small pot it is not really a problem.

The big burners on mine are as bad as the small ones. They're all too damn hot.

I have actually been pretty happy with the Whirlpool cook top and I
got the inside Centex price on it (like 100 bucks) NIB.

When we redid the kitchen, we replaced the crappy GE gastop with a
KitchenAid with five burners, all of which seem to "simmer" a pot
properly. The GE was too hot on each of its four burners to simmer.
Fortunately, the twin GE ovens we still have work properly. One of them
is a convection oven, too, but I've never tried that feature.

I never had that much luck "simmering" on a gas stove. (we always had
gas in DC) Simply the nature of an open flame creates a hot spot. A
very heavy pan mitigates that a bit but it is hard to beat the wide
flat surface of a slick top electric when used with the right pan.
This ends up being more like a crock pot.
The main advantage of gas is when you are using high heat and the
ability to control the heat almost instantly.

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