Who else would understand? GE vs. Camp Chef.
So, its not like I've ever been quiet about my animosity towards my p.o.c. GE Profile All Gas Convection slide-in. Hereafter it will be called simply "poc".
I was shopping to replace it a couple of years ago, had come to a decision and the kitchen died instead (long story - don't ask). That was so much money out the door that we kept all of the appliances except for replacing a dishwasher which died.
So, still can't replace poc and its still running (feel compelled to add) unfortunately. However, in my quest for outdoor cooking on the ultra cheap, I got a Camp Chef explorer stove - 2-30k btu burners and some gizmos to grill and griddle. Gotta burn off that "new" smell first, so I boil water.
Boil 2.5 pints of water -> 2 minutes from 68 degrees.
Boil 8 pints -> 10 minutes
Both are full rolling boils with the entire surface of the pan engaged, the burner was set at medium. I used two different pans just to see - the smaller quantity in an Teflon-aluminum pan and the larger is a steel 6 qt stock pot.
So (evil laughter), I decide to clock poc, same pans, same starting temp, same amount of water. 17k burner on high.
Boil 2.5 pints of water -> gave up at 12.5 minutes.
The outside edges of the pan were boiling but not about 5 inches across the center. Didn't try to do the larger pan, from past experience, it would have been a good 25-30 minutes.
I realize that an excellent cook could still produce an excellent (altho frustrating) meal on poc. Gotta say it, I wish one lived here BECAUSE A WATCHED POT NEVER BOILS on a GE Profile Powerburner.