Bluestar, Capital Culinarian, American Range Simmer Question
I *think* I have read every posting about all 3 of these brands here on GW. We're going to buy a 36" all burner rangetop. My question is specifically about the simmer abilities of each.
We had a 3 year old Thermador gas cooktop whose burners didn't get hot enough, but they did hold a quart of pizza sauce at a perfect simmer. We now have a 13 year old Dacor gas that doesn't go low enough to simmer without hitting a boil.
I read in one posting that Trevor tested a CC at a simmer and it came in over 212. Both the BS and CC say they have 135 or 140 simmer abilities. The AR has an 8.5 simmer burner. I'm confused.
I'd love to hear about your experience with your ability to simmer a sauce below the boil. And, if there is something you wish you had asked before you bought, what is it?
Thanks in advance.