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Hats off to you for digging up that information, I assure you I'll use it. Thanks.

Could you please give me that website address you refer to ("If you go to the referenced site in my post to her, you will see that a lot of the models have the same measurements for the same sizetops...") I can't find it amongst all the posts in this string. Thanks

It would be great (pun intended) if I could switch it out with a lower one. I'll mention that in my email to them (have to go through their website, haven't found any direct emails to PR yet) and when I call their customer "service" line again.

It's still under warranty. As far as the rapid boil (actually marked that way on the control dial) that's just not going to happen with an uncovered lid.

Point taken, I'll go at 'em again, appreciate the encouragement.

I contact Frigidaire. All they did was tell me I had to contact one of their "certified" technicians, all of whom are independent fix-it shops. I called one and they sent a technician, who told me everything looked OK. Though I have to say his demeanor and what seemed like an almost complete...

I would love to find a lower grate that fits, and that's the hard part - one that actually fits. I've even imagined some way to grind down the entire grate from the bottom up, but that's not practical for me.

Technician came out and said it's working as it should and the gas pressure checks out. My opinion is that the range is just poorly designed (Frigidaire) and a huge amount of heat energy does not reach the pot. The top of the flame doesn't even lick the bottom of the grate because it's so high...

You mean leaving the pot covered?

So all of this is good news. and I can still use the biggest burner, up front, to do other things and leave the water on the back bench, where it should be. Thanks

But if the water is boiling properly and the pot is covered, I should, judging by your previous answer (I think) cook the pasta properly, right? I'll just have to keep removing the lid to stir it now and then. Steve

Thanks. Glad to hear I'm not doing any "damage" to the flavor or texture. I don't have the option of leaving the lid on, though, because the water will not return to a boil, no matter how long I wait. That's the big--and very frustrating--problem, particularly since the range is new. The burner...

Hello, A few weeks ago I asked in the Appliance Forum about the inadequacy of a 13,500 btu gas burner on a brand new range that can't boil water properly with the lid off of the pan*--and thanks again for the many responses. My follow up is about how I can adjust to this poor piece of...

I finally called one of the "Frigidaire Certified" repair shops, who will send someone out tomorrow (so they say). I hope they can address the issues you mention about pressure. I would think they'll have manometry equipment. I hadn't thought about calling the gas company until you mentioned...

It will boil with the lid on, but will not return to a boil once the lid is removed when there's an amount of water needed for cooking pasta. Will only boil when the volume of water gets lower than 6 or 7 cups. So kind of useless.

Wish I could. Won't happen on this particular burner.

No, not a hinged top.

That part (the heat on the side) is really concerning. Can't see how that could be normal operation. I'll make the call and hope for the best. Just wish it was truly a Frigidaire repair person, but maybe they don't exist anymore. Thanks.

All of this information (and I thank all the respondents) would all be more of a relief to me if I could get the water to a rolling boil on that back burner after I remove the lid. It just doesn't, no matter how long I leave the water on, It just simmers (not boils) away, with a few bubbles here...

Here here. You read my mind.

I start covered, but leave uncovered for cooking pasta or potatoes. And maybe you're right that I'm expecting too much, but having never had a gas range, and having read up quite a bit, I am disappointed with this one aspect of the range. There is a 17.5K burner and it does the job like a champ...

First, thank you for the detailed and thoughtful response. "The boiling point is that point at which the liquid becomes a vapor, which is the temperature at which the vapor pressure equals environmental pressure... So both burners boil water... And that it no aid to cooking by...

Could the height of the grate above the burner contribute to this ambient loss? Seems to my untrained eye the grates are kind of high. This is my first gas stove, and since you can't really test them the store, I went on web critiques, which were generally very good. Never had any issues...

If that's the case (that it should, under the right circumstances) boil so much water, then either it's not putting out the heat it's billed at or there's a lot of loss, as you suggest. Unfortunately, it's well beyond the period that I can return the stove to the retail outlet where I bought...

I didn't time how long it took to get to the weak boil, but I did let the pot boil for half an hour just to observe. Never got above that weak boil. The flame's color appears as it should according to descriptions/photos I've read/seen (clear blue, an occasional wisp of orange now and then)...