Understanding flame distribution
The Star Burner’s five-point design delivers flame further from center than round burners. This means heat reaches the edges of your pan where round burners create cold spots. For searing meat, this is an advantage — the entire pan surface is hot. For smaller pans, be aware that flame may extend beyond the pan edge, which wastes gas and can scorch handles.
ExtraLow technique
ExtraLow is not just “low” — it’s a precision simmer that holds approximately 100°F. Use it for:
- Melting chocolate or butter without scorching
- Holding hollandaise, béarnaise, and custards at temperature
- Keeping soup warm for hours without reducing
- Slow-simmering stock overnight (with supervision)
To activate: turn the knob past the standard “low” position to the ExtraLow detent — you’ll feel a click. The flame should be barely visible. If it goes out, the thermocouple safety will shut off gas within seconds.
Wok cooking on the center burner
Professional models with the 22,000 BTU center wok burner deliver restaurant-level heat. Use a round-bottom wok with the wok ring accessory. Preheat the wok until a drop of water evaporates instantly. Add oil just before food — at this heat level, oil smokes within seconds. Stir-fry in small batches to maintain heat.
Pan matching
Match pan size to burner size for efficiency. The Star Burner’s wide flame pattern means oversized pans (larger than the burner diameter) heat more evenly than on round burners, while undersized pans waste energy with flame licking around the edges.
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