Pans don't get hot in the middle

[Anonymous No.12113666]

The sides of any pan I use get hotter far quicker than the middle. In fact, you can touch the middle of the pan kinda, the difference is that bad. This happens no matter the heat level.

What the fuck do I do?

[Anonymous No.12113677]

>>12113666
Get better pans.

[Anonymous No.12113679]

Induction cooktop

[Anonymous No.12113685]

>>12113666
Use an electric range.

[Anonymous No.12113686]

>>12113666
Post pic of stove. Some shitty gas stoves have poorly designed hobs that don't heat in the center.

It's also likely that you are using thin shitty cookware, and/or using too large a hob for your cookware. The bottom of your pots/pans should completely cover the flat part of your hob.

[Anonymous No.12113690]

>>12113679
>>12113685
Retarded

[Anonymous No.12113696]

>>12113666
Are you using gas? The ring of fire makes the sides hotter than the middle. But the two posts before mine are viable answers

[Anonymous No.12113707]

>>12113690
downboated >_<

[Anonymous No.12113740]

>>12113666

[Anonymous No.12113757]

>>12113679
absolute fucking meme

[Anonymous No.12113762]

>>12113696
it is gas. there is a grid over the top which you put your pan on and it hovers over the ring of fire. It's just irritating because everything cooks unevenly and I'm renting so I have no choice

[Anonymous No.12113769]

>>12113762
You have shitty thin bottom pans that don’t distribute the heat evenly. It’s really that simple.

[Anonymous No.12113777]

>>12113769
I use non-stick stuff all the time. What pan should I get then?

[Anonymous No.12113815]

>>12113777
Ugh non stick is the gas station coffee of cookware. Get yourself a decent stainless steal pan from all-clad like a 12” d3 tri-poly. This pan will last you a lifetime.

[Anonymous No.12113839]

>>12113666
Buy a new stove

[Anonymous No.12113840]

>>12113815
Cool thanks anon. I've been thinking about this anyway because I'm missing out on deglazing.

[Anonymous No.12113873]

>>12113840
Just make sure you learn how to use stainless steel or else you’re going to get pissed when everything starts sticking. Non stick pans are really forgiving to basic cooking mistakes like not properly drying meat before putting it in the pan. Also before use you want to take an oil with a high smoke point and heat of your pan then add some oil and wipe your pan down with a thin layer of oil until it just starts to smoke. At that point you will have a nonstick surface.

[Anonymous No.12113892]

>>12113815
While I’m not a huge fan of nonstick I would say it’s worthwhile to have a small nonstick pan specifically for delicate low heat cooking like eggs.

[Anonymous No.12114487]

>>12113873
are you seriously doing this every time you use your stainless pan

[Anonymous No.12114506]

>>12114487
Only if i scrub it down with soap or i cook with something acidic. If it wipes clean after use then i don't need to.

[Anonymous No.12114679]

>>12113777
Non stick isn't your problem, the BRAND is. You have a cheap shitty brand. Get something thick. Doesn't matter if it's nonstick or stainless or whatever. Thickness is key.

[Anonymous No.12114683]

>>12114506
Or you can just use a decent non stick. I use a ceramic coated one and it works really well pretty much everything.

[Anonymous No.12114692]

>>12113666
See how the hobs are different sizes? You use the one that fits your pot the best

[Anonymous No.12114699]

>>12114683
Non stick is for shit cooks, nothing more. They don't allow for good searing or fond and they aren't able to go in the oven. Ceramic sounds good on paper but loses it's non stick properties way to quickly with regular use. There is literally zero reason to use anything other than stainless steel.

[Anonymous No.12114702]

What do you sing while waiting for stuff to cook?


https://www.youtube.com/watch?v=ABa2-lqErPs

[Anonymous No.12114789]

>>12114699
>They don't allow for good searing or fond
Different tools for different jobs.

>>and they aren't able to go in the oven
Mine can.

>Ceramic sounds good on paper but loses it's non stick properties way to quickly with regular use
Agreed.

>There is literally zero reason to use anything other than stainless steel.
Nonsense. Cast iron or carbon steel is better for high-heat use and for use in the oven. PTFE nonstick is...well...less sticky. You'd be an idiot not to own all three. They are different tools for different jobs.

Claiming that Pan X is the only one you need is just as retarded as a mechanic who tells you he can do everything with a hammer.

[Anonymous No.12114820]

>>12114789
Well let's see. Stainless steel can:

Handle high heat - check
Gather good fond - check
Go in the oven - check
Sear meat properly - check
Be nonstick - check
Handle acidity - check

Why would i buy three different pans then? Lol cope.