Interesting.I have a 14" cast iron skillet. At one time I had a 16". I am guessing on most ranges the gas ring is around 8". There is no way the edge of a 14" pan is the same temp as the part over the flame no matter how conductive the material is. If you move the food around a lot, I think you can make it work.Isn't this dependent on the material of the pans? If the pan is made of material that conducts well, then the pan should heat evenly. That is one of the key selling points of quality pans (aside from good looks and durability).By the same token, I have some larger pans. I find that they don't work well on a standard burner and if cooking for multiple people it is better to use 2+ 12" pans.
Here is thermal imaging on several types of 10 inch pans. As you can see, even a 10 inch does not distribute evenly. https://www.reddit.com/media?url=https% ... 4eh3qz.jpg So imagine a 14" pan.
One way to make it work for cast iron would be to use an induction range/cooktop that has the capability to heat the entire base no matter where the pot/pan is placed.
Statistics: Posted by anoop — Sat Jan 27, 2024 12:26 am — Replies 114 — Views 8277