All Clad Saucier question

Vince Poroke said:

Is it supposed to be concaved on the bottom or
perfectly flat?

I would expect it should be flat, for use on electric,
griddle, induction, etc, rangetops. Any other shape would be
worthless on anything other than a open flame burner.

nb

Quoted message said:

(Vince Poroke) writes:

Is it supposed to be concaved on the bottom or
perfectly flat?

Should be slightly concave... when heated it should become
flat... that is if it's correctly engineered. So how concave
is that piece of $hit... just guessing but about 1/32" -
1/16" out of flat sounds about right for All-[censored].

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
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x-no-archive: yes

My All-Clad pots seem completely flat on the bottom to me.
They also work fine on my crappy ceramic rangetop, whereas
my Farberware doesn't.

Naomi D.

Quoted message said:

notbob

Quoted message said:

Vince Poroke wrote:

Quoted message said:

Is it supposed to be concaved on the bottom or
perfectly flat?

I would expect it should be flat, for use on electric,
griddle, induction, etc, rangetops. Any other shape would
be worthless on anything other than a open flame burner.

Nonsense... concave bottomed pots expand to flatten just the
same on electric element cooktops or with any other heat
source as they do with gas burners, and with induction only
material matters (gotta be magnetic), pot shape matters no
more than with gas. All-[censored] pot bottoms should be slightly
concave... otherwise they will become convex when heated.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

(PENMART01) said:

Quoted message said:

notbob

Quoted message said:

Vince Poroke wrote:

Quoted message said:

Is it supposed to be concaved on the bottom or
perfectly flat?

I would expect it should be flat, for use on electric,
griddle, induction, etc, rangetops. Any other shape would
be worthless on anything other than a open flame burner.

Nonsense... concave bottomed pots expand to flatten just
the same on electric element cooktops or with any other
heat source as they do with gas burners, and with induction
only material matters (gotta be magnetic), pot shape
matters no more than with gas. All-[censored] pot bottoms should
be slightly concave... otherwise they will become convex
when heated.

This reminds me of school physics. However I have never
sought to apply it to cooking.

Quoted message said:

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````