“On the 11" burner, do you get an 11" diameter area of heat, or is the heated area smaller? In order to tell, you can boil water in a 12.5" pan and see how far toward the edge the bubbles are. I bought another brand marked 10" but only 8" gets hot :o(”
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Hi Joyce. Regrettably, how close to the edge of the sides of the pot bubbles show when using the 11" Right Front Element on the LG 6.3 Cu. Ft. Self-Cleaning Slide-In Electric Induction Smart Wi-Fi Range with ProBake Convection, Model # LSE4617ST is not indicative of the diameter of the heat across that element. It has more to do with the transference of heat depending on what material the pot is made of which is complex. When you bring water to a boil, it goes through different phases. In what is referred to as the "quiver" phase which is between 140 to 170°F, tiny bubbles of water vapor will begin forming at what are known as nucleation sites along the bottom and sides of the pan. Then between 170 to 195°F, in the "Sub-simmer" phase, the bubbles from the sides and the bottom of the pot begin to rise to the surface. In the "Full simmer" phase, between 195 to 212°F. Nucleation sites are essentially the birth place of bubbles. In order for bubbles of steam to form, there needs to be some sort of irregularity within the volume of water—microscopic scratches on the inside surface of the pot will do that make it very easy for bubbles to form and escape...^IFV
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