Blasphemous tripe! front right is better and you can never change my mind!
this post was submitted on 19 Oct 2026
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Quality shitpost for once. I need to fight by your side.
You can have my spatula.
And my tongs!
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.
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.
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.
get electrical, motherfucker
Paranoid parent gang uses the rear burners for safety!!
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.
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?
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
Each size has its role.
Small pan, small burner. It's not that deep. Having flames licking up the side on a big burner is wasteful and more dangerous
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'