capital culinarian - how to tame the heat
Hello everyone. I am new to posting on this forum although I have been reading all your helpful postings for the past year. We are the proud owners of a 48inch capital culinarian range with 8 burners. I am finding that I cannot get the heat low enough. I have read all the postings about clicking on simmer (which I have and will need to have adjusted). My challenge is that I cannot on the lowest setting get my pasta sauce or soup to simmer (instead of bubble) and my two burner cast iron griddles get smoking hot on simmer. Do I need to buy a simmer plate or should I just stack the grates? Any guidance would be greatly appreciated. Regards from Toronto.