Be careful of low or simmering flames
by on Sep.23, 2009, under Kitchen Range Hood Information
We always like to make soups and stocks out of our left over bones from various chicken and meat dishes. One method we employ is a long and slow cooking process of stocks and broths. This requires us to leave our gas kitchen range stove on for extended periods of time at a very low flame. Sometimes, the flame is so low that if a strong draft should enter the kitchen, the flame may go out. This has happened a few times on our really low end chef’s mate range. I can can’t count how many time I came to the stove to find that my stock is room temperature and the knob to the stove is still turned on.
Higher end kitchen ranges with deeper set burners usually aren’t affected in this way. Something to keep in mind if looking for a new range or upgrading your kitchen.
