I just bought a new range, and I will admit that I actually created a digital model of the candidates and evaluated which range layout was superior via Monte Carlo simulation of pot placement and BTU based heating times.
There was a Bosh I really wanted, but the centre burner was the strongest element and that layout was overall less effective when combined with a 12” cast iron, meaning one of the two had to be on a lower power burner. If I want to make pork chops in my skillet, a delicious fettuccini in a pot, a cream based sauce in my saucier pan, and cook up some French beans in a fry pan, the Bosh would have taken like 30% longer to prepare due to the boiling time of the water (I no longer remember the exact times).
Bosh please rethink your 30” gas range centre burner layout. It is most efficient for soup making or meat searing, but soup making is very rarely constrained by heating time (low and slow wins) and searing meat is usually accompanied by sides, so the smaller edge burners are less effective.
I just bought a new range, and I will admit that I actually created a digital model of the candidates and evaluated which range layout was superior via Monte Carlo simulation of pot placement and BTU based heating times.
There was a Bosh I really wanted, but the centre burner was the strongest element and that layout was overall less effective when combined with a 12” cast iron, meaning one of the two had to be on a lower power burner. If I want to make pork chops in my skillet, a delicious fettuccini in a pot, a cream based sauce in my saucier pan, and cook up some French beans in a fry pan, the Bosh would have taken like 30% longer to prepare due to the boiling time of the water (I no longer remember the exact times).
Bosh please rethink your 30” gas range centre burner layout. It is most efficient for soup making or meat searing, but soup making is very rarely constrained by heating time (low and slow wins) and searing meat is usually accompanied by sides, so the smaller edge burners are less effective.