Stainless pasta pot + gas cooktop = really slow?
Is it just me or is a shiny pasta pot on a gas cooktop just a bad combination? I have nice large stainless pasta pot from Williams-Sonoma bought many years ago, with a nice heavy clad insert on bottom, and it wasn't even very expensive at the time. I just feel like it takes forever to come to a boil on my Wolf rangetop. So more often than not I'll end up using my largest Calphalon pot instead.
I know part of it is the pasta pot holds a lot more water than my Calphalon pot. But it takes so long I almost feel like the shiny bottom is reflecting a lot of the flame heat away, compared to the dark bottom of the Calphalon. Am I way off base here?
Or is it that the heavy insert takes a long time to heat up, but should recover the boil more quickly after I put in the pasta?
I actually bought an induction plate, partly hoping that it would be way more efficient at transferring the heat to the stainless pot. Unfortunately I found the pot didn't work with induction.