lobsterman wrote:Very interesting to see what kind of temp one would reach with a big pot on top of a trivet. I am going to try it.
How much change in cooking temp depends on the design of the trivet, or "simmering plate" that is used. Some are more open and don't transfer as much heat, some sit low, some hold the pot/pan higher off the heat.
Others like the simmering plate in the pictures, that was with my range when we bought it, tend to trap and transfer a bit more heat. It will reduce the cooking surface temp about 40F to 50 F lower than the stove's cook top under it.
Comes in handy for whenever we want to run the stove hotter to bake with, but don't want to over heat a pot of stew. Building up the fire to get the oven over 400F can make the lowest temp round cover too hot for slow cooking meat stews. This simmering plate drops the temp just enough that food is not sticking and burning in the bottom of the pot. Plus, the round cover lifting handle works with it, making it much easier to move the plate around, or take it off the stove while it's hot. It's the perfect size fit for the 8-1/2 diameter round covers of my range. I see them occasionally on eBay.
The cooling rack next to it in the pictures drops the temps much more because of it's more open design.
This was covered further back in this thread and some of the guys reported on what they were using as trivets and what the results were.