@Shel_B, I have several of these copper diffuser plates: 2 @ 6", 1 @ 8", and 1 @ 10".
We have a very large All Clad pan (11" or 12") which never gets properly heated because our largest gas burner only shoots a flame with a diameter a bit larger than 5". Our most common use for this pan is frying eggplant slices dipped in egg and breadcrumbs. Without the diffuser, the eggplant has to get moved around very frequently.
My other use for the diffuser plates is in the Anova Steam Oven when making baguettes. One 10" plate and two 6" plates make a terrifiic baking stone.
Oh, and I have a friend with an 8 quart cast iron Dutch oven. The diffuser plate is good enough to get the contents of the Dutch oven good and toasty!
Edited to add: I don't touch the plates until they've cooled down. They don't need any cleaning. They stack nicely above my fridge.
