Today’s modern ranges are great at cooking on high heat, but they’re a little challenged when it comes to to keeping it low and slow: no matter how low you set the heat, it always seems to cook hotter and harder than you want. And there are so many dishes that really benefit from a long slow simmer, like soups and stews and sauces. The only thing that really seems to control the heat is one of those heat diffusers (and we’ve owned several), but most of them are so heavy that you almost strain your wrist lifting them, so you don’t use them very often.
And do you have an induction burner? We installed one when we remodeled our kitchen and we love it, but it works with only certain cookware (our test is, if a magnet sticks to the bottom of the pot, the pot will work on an induction burner). But we have some cookware that we’d love to use on the induction burner - glass or ceramic, and some older metal pots - but the magnet won’t stick and they don’t work.
Two kitchen problems, and one very cool solution…
