On Jul 4, 2:27*am, dsi1 > wrote:
> On 7/3/2010 9:23 AM, sf wrote:
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> > On Sat, 03 Jul 2010 08:53:26 -1000, > *wrote:
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> >> High power burners are great. I always cook on high. :-) The kids say
> >> they have an induction range in some warehouse with their name on it.
>
> > Now you and Jean can swap ideas. *
>
> >> * I don't like the idea of being restricted as to choice of pans I can use
> >> but will try this new fangled range if they install it.
>
> > But this means you can get *new* pots& *pans... which is a good thing
> > after you've invested in pots& *pans that refuse to die (thirty years
> > is long enough in my book) and you want a change.
>
> >> I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
> >> an adult, the burners seem really weak and not suitable at all for the
> >> way I cook. I remember the kitchen as being a hot place.
>
> > If it's the same stove as when you were a kid, it's less powerful
> > because it's OLD and wearing out.... just like people do. *You and
> > your dad aren't the same as you were 30-40 years ago either.
>
> Gas stoves don't get weak during their service life - the stove had this
> weak output by design - just as the output on your stove is set by
> design. I use to clean the burners every once in a while and there's
> nothing to wear out and I never saw any build-up of gas residue.
>

The typical consumer stove gas burner (9100 BTU/hr) puts out as much
heat as a "high power" electric stove coil (2600 Watts).. If you cook
your food with a blowtorch, you may need more BTU, but I find regular
burners get hot enough to burn food if I'm not paying attention.