G
AS SURFACE BURNERS
H
ighly valued by chefs because of their fast heating and ease of use, gas flame burners have always been traditional
heat sources for cooking in large kitchens. Other heat sources have appeared in recent years but just as many users still
prefer gas. It offers many advantages; gas provides a fast increase and decrease in temperature. The height of the flame
can be checked easily at a glance in order to increase or reduce its power.
L
acanche gas hobs on the ranges are fitted with burners of different sizes. These automatically stabilised flame burners
offer a very low slow setting to facilitate simmering or high heat for quick sealing. Depending on their size, they are
suitable for various types of utensils.
S
emi fast burner (5k btu): Recommended for small sauceboats, small saucepans or blinis pans for example. A
reducing trivet can be placed on the pan support in order to obtain greater stability (see accessories).
F
ast and
I
ntensive burners (11k, 15k btu): Ideal for shallow frying pans, saucepans and cooking pots. Their high
output provides very fast increases in temperature and very flexible use.
U
ltra fast burner (18k btu): A high-power burner. It is especially recommended when using large utensils up to 40
cm in diameter for slow cooked dishes (pot au feu, cassoulet, jams, etc.) or dishes that have to be sealed quickly
(fricassees, fritters, grilled meat).
You will quickly learn how to use the various types of burners to achieve optimum cooking.
D
escription:
T
he burners are arranged on a stainless steel hob in various configurations depending on the model. Each burner is
equiped with electronic spark ignition.
T
he various types of burners can be identified by their respective diameter.
Page 26 of 38 – US – Date: 26/02/10
Semi fast
Fast
Ultra
Fast
Semi fast
Fast
Intensive
Designation (btu)
Burner diameter
Ultra fast (18k)
Ø 107 mm
Intensive (15k)
Ø 90 mm
Fast (11k)
Ø 72 mm
Semi fast (5k)
Ø 55 mm
