Anyone else notice that on “Chopped”, or “Top Chef”, etc., it happens nearly every episode that someone fails or nearly fails a challenge because they can’t get their pan(s) hot enough? They’re using top dollar gas ranges. What’s up with that? And I wonder why no one seems to notice after all these failures. Do they have some federally mandated energy-saving analog to the NASCAR restricter plates on the gas controls? Maybe it’s just a bad idea to use a stainless steel pan having a mirror finish on the bottom, what? Maybe someone should do them a favor– go to Goodwill and get a used electric range from the 1970s for fifty bucks, and an old cast iron frying pan with matching saucepan, and donate them to one of the shows. Seventy five bucks per cooking station, tops, and they’d never have this problem again. That stuff works for me, anyway.