jmcquown wrote:
> aem wrote:
> > Bob wrote:
> >>
> >> I'm sorry, I should have been more explicit ... the original posting
> >> was meant for the planet Earth. Not sure where you reside but I do
> >> appreciate your efforts in responding ... the translation from your
> >> original tongue to English must have been a major effort.
> >
> > Pearls before swine. Your inability to understand the difference
> > between heat energy and temperature is not his fault. -aem
>
> Hear hear! Oven temps have no correlation to stovetop temps, be they
> electric or gas burners. I've never seen a recipe that required me to cook
> something on the stovetop at 350F (or whatever). Simmer, boil, etc. are
> visual things, not a temperature setting.

Of course, no need to know the physics, anyone who actually cooks knows
from mere experience that you can't use the same stove top dial setting
for simmering say one quart of water as 4 quarts of water, Simmer
markings mean nothing, if anything it indicates the smallest burner.
'Lectric element stovetop adjusters will if marked at all have numbers,
say 1 to 10 with ten being the hottest. But it's all relative, not
definite... many simply indicate relative temperature by an ever
widening darkened icon around the dial... I've never yet seen stove top
controls marked with actual temperatures. Stupid 'lectric frypans are
often marked with temperatures but they are absolutely totally
meaningless, those temperatures are there for the imbeciles who can't
cook (is why they own a 'lectric fry pan to begin with) as it depends
what's cooking... if the pan contains water I don't care how high the
temperature is set the pan temperature will not go above 212ºF. If
that same pan only contains a couple three spoonfuls of oil there won't
be enough mass for the pan to sense the temperature. You'd need to use
the pan as a deep fryer, and even then you'd need to check with a
thermometer and likely the temperature settings will be way off... they
are only *relative*, controled by a rheostat, I doubt any of those pans
actually contain a thermostat... I once owned a Wearever 'lectric wok,
it had no thermostat... just turned it up to the 'ten' mark, and still
didn't stay hot enough to stir fry even a handful of radish slices...
had no power. Real cooks cook on stovetops by interpolating BTUs, not
temperature... even if they don't realize it that is what they are
doing... real cooks know where to set the dial the same way they know
where to set bra straps.

Sheldon