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A puzzlement - heavy-bottomed?

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So many, many recipes begin "in a large, heavy, pan..." but, for those of us with very unresponsive electric ranges, it occurs to me that a lighter, more responsive pan would be better suited for some cooking tasks. Yet, when I look at suggestions on how to equip one's kitchen, no one ever mentions such a pan, except perhaps for omelettes. We have had a couple of discussions on the board with respect to "blue steel" pans which seem to be the pan of choice in many restaurants.

Would you please comment on your experience with electric ranges and the most responsive pan scenario. (For most of us, copper is too, too pricey to be an option!)

Thank you for your participation on eGullet.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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