Find Hot and Cold Spots in the Pan With a Simple Boil Dough
As the oven and broiler , all pots with hot and cold spots, areas that are either very hot or never get hot enough. You will be able to cook better if you know the hot and cold spots in your pan.
Bon Appetit shows us how best to use our pans:
Here’s a simple test: Fill a saucepan or skillet with a few inches of water and bring to a boil over high heat. Hot spots are places where you will see rapid bubbling. Cold spots are places where you will see little or no bubbles. In the picture above, I have cooked rice to better illustrate the hot and cold spots. The bubble ring is where the gas burner flame comes into contact with the frying pan. The center of the pan is above the burner lid and does not come into contact with any flame and therefore no cold spot.
The article says that hot and cold spots depend on the materials the pan is made from, as well as your heat source. Knowing which places heat up quickly and which never heat up well enough can help you move food around the pan like a pro, so everything cooks evenly – and you avoid those horrendous burns.
Never Burn or Cover Stainless Steel Pans Again | Bon appetit