I'm interested in baking cakes in pans quite a bit
bigger than the 9" round ones I have now. I'm
thinking 14" round. I was shopping for them online
and it noted that above a certain size they recom-
mend some kind of metal heat transfer cone, I think
to sit in the middle of the pan and aid even baking
of the cake. Huh? Is that right? I don't want a
big darned hole in the middle of my cake! Am I
confused about what this extra heat thing is and
what it does? Can I do without it and still get an
evenly baked cake? Do you need information on how
high the cake will be? I don't really know, but I
notice the bigger pans move up to 3" deep, so I
might be baking something that came out close to
that height. My oven is generic electric.

Thank you, Michael