For the last several decdes I have cooked on gas burners...
There is always a hot "ring" in the pans where the flame hits and then the pan is cooler around the edges... same deal when the griddle straddles two burners... Uneven temperatures across the cooking surface...
I have ben told and read the same... flames should be clean and blue otherwise there is CO etc. emitted from the flame and that is not good...
Well.... why is it all the professional chefs cook on flames that are huge and yellow and licking the pan all over....
I suppose for even heating of the cooking surface.... Is that why ???
If so, I want to adjust the burners on my stove for even heating...
I'm using Calphalon anodized cookware if that makes a difference...
There is always a hot "ring" in the pans where the flame hits and then the pan is cooler around the edges... same deal when the griddle straddles two burners... Uneven temperatures across the cooking surface...
I have ben told and read the same... flames should be clean and blue otherwise there is CO etc. emitted from the flame and that is not good...
Well.... why is it all the professional chefs cook on flames that are huge and yellow and licking the pan all over....
I suppose for even heating of the cooking surface.... Is that why ???
If so, I want to adjust the burners on my stove for even heating...
I'm using Calphalon anodized cookware if that makes a difference...