1-4 of 4 Answers
Possibly a stir fry but I wouldn't try an omelette with it. This burner is HOT.
Sorry, there was a problem. Please try again later.Hi! Thanks for checking, we'd be happy to help out. The tri-ring burner's knob is sectioned with a Lo to Hi spectrum for each section of the burner, small, medium, and large. If you're needing to simmer a large pot of food, for example, we'd recommend selecting the proper sized burner section on the knob and setting it to Lo. We do hope this is helpful! If you have other questions or concerns, we're always happy to help. Best wishes. -Michael@Cafe
Sorry, there was a problem. Please try again later.The largest burner is called a “power burner,” and it’s specifically designed for searing meats and boiling water quickly. The medium-sized burners are “all-purpose” or “standard” burners. And the smallest burner, which is known as a “simmer burner,” is designed for low-flame cooking (think delicate work like tempering chocolate).
Sorry, there was a problem. Please try again later.The power boil burner is the best burner on the stove. This relates to size adaptability, power, and more variability of power. I use the small size for simmering butter on low cause it’s quick. It depends upon what I’m making for dinner as to which burner I use. If I have to boil something like pasta noodles, then I use the power boil and simmer the sauce on the left front burner (which has slightly less power). I prefer to use the power boil burner for sautéing because it seems to have more adjustability in the amount of heat for all 3 sizes of the burner. But when sautéing, lean toward the lower end of power, slightly less than a receipt requires because of the power this burner has can be too much. If I am using a 12” pan then I use the power burner because it is larger. I am a gourmet cook though. Mostly use “Cook’s Illustrated” recipes. Love this stove.
Sorry, there was a problem. Please try again later.
