The pot is juuuuust about the size of the flame. I’d hate to have to dig out the bigger one every time I wanted to boil a hot dog or something. We make it work.
This Viking range…man. I get why people like them, but I probably wouldn’t buy one if I were renovating, after having one. It’s basically too powerful. I think we could burn water if we wanted to. Spaghetti sauce starts boiling on the lowest setting; there’s no way to keep it warm without boiling it. Every time a recipe says “medium high” heat (for example), you best not set that dial above low-medium…and maybe not even that high. It’s a monster.
Heat diffusers for gas stoves could help and are much cheaper than a pan
Eh, or I can just break the spaghetti in half. What’s the problem? We usually make ravioli anyway.
Never met so many people so upset about spaghetti. Guess there’s something for everyone.
The snipers will get you! (Honestly, my stance was general, not only about spaghetti, you are heating up the kitchen instead of your pot)
Definitely feels that way! lol
The pot is juuuuust about the size of the flame. I’d hate to have to dig out the bigger one every time I wanted to boil a hot dog or something. We make it work.
This Viking range…man. I get why people like them, but I probably wouldn’t buy one if I were renovating, after having one. It’s basically too powerful. I think we could burn water if we wanted to. Spaghetti sauce starts boiling on the lowest setting; there’s no way to keep it warm without boiling it. Every time a recipe says “medium high” heat (for example), you best not set that dial above low-medium…and maybe not even that high. It’s a monster.