I made another pot for an electric or gas stove, it's basically the same idea: there is a central fountain and an outer ring that allows you to have two different broths at the same time. In the other, the central well is already down, so less energy flows into the central well. In this case, the bottom of the center well is the same diameter as the top, allowing most of the heat output to go into the center well. As a result, the central well had to be refilled much more frequently than the outer ring. Let's see if I get used to it. I put hot broth in the outer ring and soft broth in the middle. However, it's possible that if I put spicy broth (which is much fatter) in the middle, evaporation will be reduced. The thickness of the metal is quite thin. The top (excluding the oven cover and base) weighs 657 grams, while my other stove of the same size weighs just under 1 kilogram. However, the thinness did not detract from the dining experience. It wasn't too noisy (like some skinny pans) and other than the center drying much quicker I have no complaints.
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