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No, I'm not following up on the "lay" thread from Kathy's Vidalia Onion post. I'm trying to decide which size all clad saute pan w/lid I want. Chef's Catalog and Cooking.com both have Master Chef 2 on special this month. I'm debating between the 6 quart (12") or the 3 quart (10"). It's not the price difference so much as the fact that I don't have a burner larger than 10". Does the All Clad conduct heat sufficiently enough that a 12" skillet would heat evenly on a 10" burner on a ceramic cooktop?

I would much rather have a skillet that is usually a little too big than one that is too small the one time I need it big. <deadpan expression>, but not at the expense of poor heat distribution.

Anyone out there with experience on a ceramic stove top?

B--

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