Keep it low

[W. Hilditch]

From a June 4, 2015 post on Cast Iron Seasoning:

"IMPORTANT! Verify your ovens temps. It's reported that they can vary as much as 75° from the setting by a service tech. Not abnormal in newer ovens. Set at 475° mine cycles between 450° and 485°. Few are this exact. Over 500° is the danger zone."

Hilditch

[JustinR]

Mine went from 350 to about 390 when set at 375, after the initial horror. Im glad I start at 250 when seasoning. That thing might get to 700 if set at 450

[W. Hilditch]

In reference to post #7, one must multiply the input watts by the conversion efficiency which can be as low as .1 to get output watts before multiplying for BTUs. Without the conversion efficiency factor watts mean nothing for heat or power. Also remember that watt figures are the maximum number for any one burner, not the minimum. Of course, companies do not publish conversion efficiency factors or you would have a way to compare apples to apples.

Hilditch

[BenjaminO]

Originally Posted by W. Hilditch

Hilditch

PS: Bet you can't flip the whole thing.

Challenge accepted.

[Mark H]

Convection or convection bake setting will give you better constant temps.

[Sharon Shuman]

Gee, you guys are all so high tech! I'm cooking on a well worn gas range, ca. 1938, I think, and the technique is: light the burner, adjust the flame, and keep a close eye on it. Well, it works most of the time!

[BenjaminO]

Originally Posted by Sharon Shuman

Gee, you guys are all so high tech! I'm cooking on a well worn gas range, ca. 1938, I think, and the technique is: light the burner, adjust the flame, and keep a close eye on it. Well, it works most of the time!

In my opinion the gas burners on 1930's range tops were more high tech than current offerings. My old O'keefe & Merritt had a more precise burners, all with inner and outer rings that delivered even heat over a wide range of temps. New stoves have crude burners with only one of them having inner and outer rings if your lucky. The ovens that are attached to them are infinitely better in just about every way though, so it's a trade off.

[Ty L.]

Not necessarily more high tech, just better thought out. Someone with expertise in fluid dynamics took the time to ensure optimal fuel flow across the whole operating range of the burner. The burners on my modern (and not cheap) gas stove get pretty turbulent when you crank 'em up. They get noisy and the flames get real fuzzy looking. I've seen cheap burners that can't hold a consistent flame across the whole burner when set to low/simmer. Sections of it peter out and then reignite for no apparent reason. My best guess is that the pressure and exit velocity are so low the gas disperses with ambient air before it leaves the nozzle. The old school burners I've seen don't do any of that. The last two stoves I've owned have/had difficulty igniting the largest burner. I keep a campfire lighter within reach because of that. They just don't make 'em like they used to.

[JustinR]

Originally Posted by Ty L.

Not necessarily more high tech, just better thought out. Someone with expertise in fluid dynamics took the time to ensure optimal fuel flow across the whole operating range of the burner. The burners on my modern (and not cheap) gas stove get pretty turbulent when you crank 'em up. They get noisy and the flames get real fuzzy looking. I've seen cheap burners that can't hold a consistent flame across the whole burner when set to low/simmer. Sections of it peter out and then reignite for no apparent reason. My best guess is that the pressure and exit velocity are so low the gas disperses with ambient air before it leaves the nozzle. The old school burners I've seen don't do any of that. The last two stoves I've owned have/had difficulty igniting the largest burner. I keep a campfire lighter within reach because of that. They just don't make 'em like they used to.

Possibly a supply issue?

[Hank Cox]

Holy cow, you guys are hi tec. When I need my pan hotter I just open the door at the bottom of the stove and add more wood.