- aching Oct 17, 2012 08:47 AM
I just moved into a new house with a lovely five-burner gas range (I've been wanting that fifth burner for so long!). The only problem is that the burners, even on their lowest setting, are very hot and make it impossible to do any low-heat cooking. I can't even make rice the normal way (only the pasta method works). I'm also concerned about them ruining my non-stick pans. A Google search revealed heat diffusers, something I'd never heard of before. Has anybody used them? Are they the answer to my problem? If so, any recommendations as to type and brand?
Thomas Keller calls for a heat diffuser in many of his recipes so after looking for one, I finally settled on a SimmerMat. Im very happy with it and have had no problems so far. I especially love using it when I make steel cut oats as scorching tends to be a problem (I dont eat that instant rolled oats stuff). Now that I have one, I no longer have that clean up problem when ever I want my oatmeal.
While heat *moderation* and *even-ing* are different properties of these things, the two can happen simultaneously. The tips of your gas flames are 3500F. Putting a thick sheet of anything between your pan and those flames will moderate the heat. But if the material doesn't also spread it out (i.e., it hotspots),, you're only going to have a moderated hotspot.
No, bella copper doesn't increase the heat. If they could accomplish that, the Nobel Committee should be given a head's-up.
Have a 2 burner Lodge grill/griddle that lives iin my oven most of the time. Bought it at a yard sale cuz looked brand new and was CHEAP... and I just wanted it!?! I really don't use it a lot, so it will periodically get small rust spots... from sitting in oven while other things are roasting/baking, I'm thinking. I pulled it out, scrubbed it down a bit, reseasoned and just left it on stove top. Found that if I wanted to just keep something hot (or BARELY simmering), all I hadda do was put pot on top of griddle and turn burner on LOW under it.
Heat diffusers are different than flame tamers. While there are some overlaps between the two, they are designed for different goals. The solid disc heat diffusers you see are primarily for diffusing the heat before hitting your cookware -- thus the name. This produces a more even heating surface. A flame tamer, as the name suggested, is largely for reducing the flame reaching to your cookware .
Here is an example of a flame tamer:
It may also make sense to recalibrate your stove.