I use front right. It is the superior side.
Dont say words you cant take back
sorry, bud. that’s the high power position on my stove
I’m not happy with it, either. but it’s what it is.
if it makes you feel any better, the front left is the large diameter position. similar power but not packed as densely, so doesn’t work on a 10" pan
🙏praise be the lord almighty
Back right burner so the steam and fumes have more of a chance to get whooshed into the extractor fan
With those puny rear burners?!
Blasphemous tripe! front right is better and you can never change my mind!
Front Right is King, it’s where The Pan lives. The Pan is the heart of the meal. I am The Man I Am because of The Pan!
Quality shitpost for once. I need to fight by your side.
Front right you fucking small time chump.
Tbf I only say this because my shitty apartment stove only has one large burner and it’s the front right.
I thought I hated the stove at my new place because it’s a glass top, but I found out it has inductive coils and the front left burner has a small and wide setting. My front left burner beats ass.
Paranoid parent gang uses the rear burners for safety!!
Dont make this a turf war
Front left is for the frying pans (stir fries and saucy stuff).
Front right is for the small pots (rice, noodles).
Back right is for the large pots (stews, soups).
And back left is to put down the lids while cooking.
This is my method. This guy cooks.
My cat likes to chill right of the stove. Damn right I prefer left mow; it only takes a little burnt tail to get you to stop using the right altogether. (He’s ok btw, cat fur is weirdly fire retardant.)
Front right wil place the pan handle near the left burner if you’re righty. On the other hand, if it’s a free standing range with no countertop, the pan handle becomes a danger if using the left burner.
Personally, I prefer the back burners, starting from the left, so the vapors/smoke are better contained by the range hood.
It’s always just which ever is the biggest. They need to have two big ones the same size.
Science needs to resolve this question for both gas and electric. Is bigger always better? Or is it like how things thaw slower in hot water?
EDIT: my oven is electric guys, so I think I can go small pot, on BIG burner. But is that better? Probably.
depends on target temperature, and how much gradient from internal to external temperature is acceptable. high heat will cook the outside much faster than the inside, which is fine for something like rare steak with a seared outside and relatively low core temp, but cooking chicken the same way will have the outside completely dry and charred by the time the core gets where it needs to be. lower heat gives more time for heat to spread all the way through, so the difference between core temp and surface temp is less
Each size has its role.
Hey everyone! Look over here. This person cooks with only one big burner. Lol.
I just bought a new range, and I will admit that I actually created a digital model of the candidates and evaluated which range layout was superior via Monte Carlo simulation of pot placement and BTU based heating times.
There was a Bosh I really wanted, but the centre burner was the strongest element and that layout was overall less effective when combined with a 12” cast iron, meaning one of the two had to be on a lower power burner. If I want to make pork chops in my skillet, a delicious fettuccini in a pot, a cream based sauce in my saucier pan, and cook up some French beans in a fry pan, the Bosh would have taken like 30% longer to prepare due to the boiling time of the water (I no longer remember the exact times).
Bosh please rethink your 30” gas range centre burner layout. It is most efficient for soup making or meat searing, but soup making is very rarely constrained by heating time (low and slow wins) and searing meat is usually accompanied by sides, so the smaller edge burners are less effective.
