The choice of using either the back burners or front burners on a gas range often depends on personal preference, the size of the cookware, and the type of cooking you are doing. Both the back and front burners have their advantages and best uses.
Front burners are commonly used for:
Boiling water: When you're boiling a large pot of water for pasta, rice, or other dishes, the front burners are convenient, as they are usually more accessible.
Quick cooking: Front burners heat up faster than back burners, making them suitable for tasks that require rapid heating, like stir-frying or searing.
Monitoring dishes: If you need to keep a close eye on your cooking, using the front burners allows you to easily reach and check the progress of your dishes.
Back burners are often used for:
Simmering: When you need to cook something on low heat for an extended period, such as simmering sauces or stews, the back burners are preferable as they tend to offer more precise control over lower temperatures.
Large cookware: If you're using oversized cookware, like a stockpot or a large griddle, the back burners can provide more space and stability.
Safety: If you have young children in the kitchen or need to keep certain dishes away from high traffic areas, using the back burners can be safer.
Ultimately, the best approach is to adapt based on the specific needs of your cooking tasks. Many cooks use a combination of both front and back burners simultaneously when preparing multi-course meals or using various cookware sizes. Always remember to exercise caution and follow the safety guidelines provided by the gas range manufacturer while using any of the burners.