Which Flame Tamer?
I have a generic gas stove with regular sized burners. Whether I'm pan frying or braising my food always cooks unevenly with the pieces in the middle of the LC or All Clad cooking much faster than the pieces along the perimeter. So...I think a flame tamer would be my best solution.
But which one? Do I want a mat or a plate? What size? Any recommendations for brands?
Many people interchangeably use the two terms. A flame tamer is to decrease the thermal heat from the flame thus allows gas stove to operate at low heat level (many gas stovetop will run the risk of flame out when dial at a very low setting). A heat diffuser is to diffuse heat to create a more even heating surface than the original gas stovetop. Either item will perform in both areas, but each is slightly gear toward its own purpose.
A heat diffuser usually is made of two piece of mesh plate like this:
I think aluminum is better just because it is a better heat conductor.