My cat likes to chill right of the stove. Damn right I prefer left mow; it only takes a little burnt tail to get you to stop using the right altogether. (He's ok btw, cat fur is weirdly fire retardant.)
this post was submitted on 19 Oct 2026
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Blasphemous tripe! front right is better and you can never change my mind!
My front left is a simmer burner, while my front right is a quickboil. Of those, right quickboil wins for sure.
However, my long middle burner is for a cast iron griddle, so I can make grilled cheese and pancakes without a pan. That burner wins, hands down.
Edit: looks almost just like this one, but mine isnt a GE, and my griddle has a liquid collection area on one side.
Quality shitpost for once. I need to fight by your side.
You can have my spatula.
And my tongs!
And my mini meat axe!
Front right you fucking small time chump.
Tbf I only say this because my shitty apartment stove only has one large burner and it's the front right.
Our stove functionally has 2 ( front right and back left ) but back left is inconvenient if we ain't just putting something on to sit on its own. So we basically only have one in my eyes. So much more work to use it thanks to the oven controlls that I'll often switch to using front left despite it being too small for the pot/pan.
Take the small one and save energy (if not frying). It doesnt take much longer and the pot uses the energy more efficiently
It in fact takes 2-3 times longer to get the water boiling in the pot on the smaller one for me. Rather change out the gas container a bit more often. Though I'm planning to just remodel the kitchen to get rid of the gas now and go induction. The gas range is slightly newer, but the furniture is 40 years old so I'd rather go new and integrated.
Nice, induction
Your math isn't mathing.
If the burner sticks out from under the pot that's a bunch of heat going not into the pot.
Sure, but what's that got to do with this discussion, where no one mentioned doing that?
Yeah my comment was random and while im thinking through it... i didnt take the waste heat at the pot surface area over the longer time into account so im also wrong But use the small one when the liquid is already cooking :)
Paranoid parent gang uses the rear burners for safety!!
Dont make this a turf war
I just bought a new range, and I will admit that I actually created a digital model of the candidates and evaluated which range layout was superior via Monte Carlo simulation of pot placement and BTU based heating times.
There was a Bosh I really wanted, but the centre burner was the strongest element and that layout was overall less effective when combined with a 12” cast iron, meaning one of the two had to be on a lower power burner. If I want to make pork chops in my skillet, a delicious fettuccini in a pot, a cream based sauce in my saucier pan, and cook up some French beans in a fry pan, the Bosh would have taken like 30% longer to prepare due to the boiling time of the water (I no longer remember the exact times).
Bosh please rethink your 30” gas range centre burner layout. It is most efficient for soup making or meat searing, but soup making is very rarely constrained by heating time (low and slow wins) and searing meat is usually accompanied by sides, so the smaller edge burners are less effective.
Front right wil place the pan handle near the left burner if you’re righty. On the other hand, if it’s a free standing range with no countertop, the pan handle becomes a danger if using the left burner.
Personally, I prefer the back burners, starting from the left, so the vapors/smoke are better contained by the range hood.
Front right wil place the pan handle near the left burner if you’re righty
Huh? My pan handle on the right burner gets put at 4-5 o'clock. Cast iron pan is heavy, I need to use my right hand to maneuver it.
So you stir with your non-dominant and hold with your dominant?
Front left is for the frying pans (stir fries and saucy stuff).
Front right is for the small pots (rice, noodles).
Back right is for the large pots (stews, soups).
And back left is to put down the lids while cooking.
get electrical, motherfucker
Electrical is both inferior and superior to gas, depending on the application. To each their own according to preference, but for me it's induction -> gas -> halogen -> resistive coils
Why cook at all if you're going to willingly give up the pleasure of using fire the way our ancestors did since before they were even human? You might as well just suck nutritive slurry from a nozzle.
using fire the way our ancestors did
Motherfucker, your ancestors didn't have natural gas lines that could be ignited with the flick of a switch.
If you want to use fire the way our ancestors did, you need to start by going outside, digging a hole, and then gathering firewood. If you're not doing that, then fuck off with this 'ancestors' bullshit.
It's always just which ever is the biggest. They need to have two big ones the same size.
Science needs to resolve this question for both gas and electric. Is bigger always better? Or is it like how things thaw slower in hot water?
Is bigger always better?
Bigger pot, bigger burner. Smaller pot, smaller burner. It's not complicated -- just use the one that best matches the size of the cookware you're using.
depends on target temperature, and how much gradient from internal to external temperature is acceptable. high heat will cook the outside much faster than the inside, which is fine for something like rare steak with a seared outside and relatively low core temp, but cooking chicken the same way will have the outside completely dry and charred by the time the core gets where it needs to be. lower heat gives more time for heat to spread all the way through, so the difference between core temp and surface temp is less
Small pan, small burner. It's not that deep. Having flames licking up the side on a big burner is wasteful and more dangerous
Each size has its role.
Hey everyone! Look over here. This person cooks with only one big burner. Lol.
If that one goes on the fritz... your heating options devolve to 'Nuclear' and 'Bic lighter'