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walnut Jun 15, 2013 11:33 AM

My new stove top knobs has numbers 1-10,where my old stove had low,medium low,medium,high.I know where low,medium ,high is just don't know what the numbers in between stand for.Like 1 is low and 5 medium and high is 10 ,but what are the numbers in between for and called?

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  1. foodieX2 RE: walnut Jun 15, 2013 11:37 AM

    Did it not come with a manual?

    1. Breadcrumbs RE: walnut Jun 15, 2013 11:39 AM

      You will likely be more successful posting this enquiry on the Cookware board.

      1. tim irvine RE: walnut Jun 15, 2013 12:00 PM

        i want one that goes to 11.

        Sorry. Not helpful but couldn't resist.

        1 Reply
        1. re: tim irvine
          kaleokahu RE: tim irvine Jun 15, 2013 05:52 PM

          Yes, 11, but only if it's a Marshall...

        2. w
          walnut RE: walnut Jun 15, 2013 12:04 PM

          Manual doesn't tell me anything on the dial settings except where low ,medium,high are. Some body out there has to have a stove or even a mixer that had numbers on the dial instead of words .Like low medium etc. What are the numbers in between for.

          11 Replies
          1. re: walnut
            foodieX2 RE: walnut Jun 15, 2013 12:10 PM

            If you assume one is low/simmer, 5 is med and 10 is high then assume 2-4 is med low and 6-9 as med high. That what I do for my stand mixer.

            Honestly I don't understand buying something without understanding it. I would call the place where you bought it or call/email the manufacturer if you want exact definitions.

            1. re: foodieX2
              walnut RE: foodieX2 Jun 15, 2013 12:16 PM

              Why is it a range for medium low and med high ? Why is there a gap? Why not just 2 or 4?

              1. re: walnut
                foodieX2 RE: walnut Jun 15, 2013 12:18 PM

                Who knows? One of life's great mysteries.

                1. re: foodieX2
                  walnut RE: foodieX2 Jun 15, 2013 12:20 PM

                  Really would like to know why medium low would be a range? Does some one know

                  1. re: walnut
                    foodieX2 RE: walnut Jun 15, 2013 12:23 PM





                    1. re: foodieX2
                      walnut RE: foodieX2 Jun 15, 2013 12:32 PM

                      Thx been there no help on why ther is a range

                    2. re: walnut
                      foodieX2 RE: walnut Jun 15, 2013 12:33 PM

                      The range is because cooking is not an exact science. Foods have different water, fat etc contents. Pans conduct heat differently. One pan may boil on 7 another not until 10. One food may simmer on 1 another on 4.

                      Why not just have fun and figure it out?

                      1. re: walnut
                        kaleokahu RE: walnut Jun 15, 2013 05:53 PM

                        Dude (or Dudette), it's *all* a range.

                    3. re: walnut
                      miss_belle RE: walnut Jun 15, 2013 12:26 PM

                      I've been cooking for so long that anything in between low, medium and high is really just a matter of feel. But if I were to hazard a guess I would call 3 med low and 8-9 med high. Can't help you out with the other #'s.

                      1. re: miss_belle
                        walnut RE: miss_belle Jun 15, 2013 12:30 PM

                        Why is there a range for. Medium high? Why do some have exact number and others a range? Sorry just trying to understand

                        1. re: walnut
                          foodieX2 RE: walnut Jun 15, 2013 12:35 PM

                          See my other post.

                2. tim irvine RE: walnut Jun 15, 2013 02:45 PM

                  A correlation of numbers with terms, albeit for ovens:


                  1. s
                    sueatmo RE: walnut Jun 15, 2013 03:18 PM

                    Why not boil water, simmer at the various temps and find out for yourself. We cannot answer this because we don't have your range.

                    Obviously 5 is medium, 1 is low and 10 is high. So, boil some water or heat some oil in a frypan and see for yourself what your new stove will do for you.

                    In answer to the query about not knowing anything about a new stove, it is possible that the stove is new to poster as it is the stove that came with the "new" house.

                    1. s
                      Sherri RE: walnut Jun 15, 2013 05:06 PM

                      Walnut, as many of the posers have pointed out already, cooking is not an exact science. There are too many variables for there to be absolutes re: temperature, timing, etc. I am a retired teaching chef. I have taught in both professional culinary institutes and avocational classes for many years. A FAQ is "how long should I cook this?" and the best answer is "cook it until it is done". That is not a sarcastic response, it is the truth. I can give you guidelines but not absolutes.

                      I have read many of your previous posts and notice that you are seeking absolutes. Sadly, you are doomed to be disappointed in the kitchen if you want formulae. 1+2 may or may not yield 3, it will depend on numerous factors. The more you cook by the seat of your pants, the better you will be at judging for yourself.
                      EX: when roasting a chicken, it is impossible to give an exact time for a 4 pound bird. A long, slender chicken will cook faster than a short fat chicken. If I told you to cook it for X minutes at Y temperature you would not have the best possible product. You will learn to hone your senses, listen to the sounds, smell the smells, touch your food.

                      It will be the same learning curve for your stove. "6" may work well for cottage fries but be too high for a fried egg. No one on this board can give you absolutes.
                      BTW - "medium-high" is just as meaningless as "7" or any other number/designation. Learn by doing.

                      No one comes into the kitchen with all the answers. We learn by experience. It's a lot like driving or playing the piano -- practice practice practice. Good luck and keep at it.

                      2 Replies
                      1. re: Sherri
                        c oliver RE: Sherri Jun 16, 2013 02:46 PM

                        Excellent explanation.

                        I have an induction cooktop that starts with simmer and goes to power boost with probably ten #s (some even in .5 increments) in between. Cooking bacon in a skillet is an entirely different matter than boiling water. The #s are just points of reference as I'm cooking various things in various ways.

                        1. re: Sherri
                          Breadcrumbs RE: Sherri Jun 16, 2013 03:21 PM

                          Well done Sherri, excellent explanation and guidance for the OP.

                        2. f
                          ferret RE: walnut Jun 16, 2013 03:39 PM

                          "Low", "Medium" and "High" are relative measures. It's not like "maintain a 375-degree temperature." In addition, burners on any stove have different output, measured in BTUs, so "high" is different between burners. Don't worry about numbers or settings, cooking is as much about observation as it is about "following" instructions. Get to know your cooktop by doing tasks like making scrambled eggs or browning meat. Give it a couple of weeks and you'll start doing it by feel as opposed to worrying about numbers.

                          1. s
                            sueatmo RE: walnut Jun 17, 2013 04:55 PM

                            Here's one way to look at this, since you just "want to understand."

                            If you wear a size M, male or female, you have found that some Ms fit, some are a bit too small, and some are a bit too large. Every brand of clothing is different from every other brand of clothing.

                            Same with stoves. They are all different. The markings on the knobs are indicators. They are there to guide you, not to guarrantee results.

                            Good luck with your new stove.

                            2 Replies
                            1. re: sueatmo
                              kaleokahu RE: sueatmo Jun 17, 2013 07:05 PM

                              Hi, sue:

                              This is the best news I've had this year! You mean if I look around, I can wear a size M that will replace all those 2XLs? Dang!


                              1. re: kaleokahu
                                sueatmo RE: kaleokahu Jun 18, 2013 05:09 PM

                                The operative word is If.

                                Anyway you made me laugh!

                            2. chefj RE: walnut Jun 17, 2013 05:15 PM

                              Are you serious?
                              Very Low
                              Kinda Low
                              Low but not that Low
                              Low Medium
                              Medium Medium (not the Band)
                              Medium High Medium
                              Medium High
                              And there you have it

                              1 Reply
                              1. re: chefj
                                miss_belle RE: chefj Jun 17, 2013 07:17 PM

                                As far as I know walnut is very serious. I've seen this persons posts in the past and he/she has an incredible attention to detail.

                              2. j
                                jhamiltonwa RE: walnut Jun 18, 2013 04:04 AM

                                Worry not. Just check out Rachel Khoo and drool over what she does with her little two burner cooktop and tiny electric oven in her "Little Paris Kitchen"

                                My stove has two marks on the dial, "Min" & "Max" in between is up to me. My technique is to peer under pot and look at the size of the flame. Compared to Rachel's, it's a La Cornue Grand Chateaux.

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