A simmer ring (heat diffuser) is one of those quietly brilliant kitchen tools—especially if you cook low-and-slow a lot.
What it does
It sits between your burner and your pot to:
- Spread heat more evenly
- Reduce hot spots
- Prevent scorching or sticking
- Let you hold a true gentle simmer, even on cranky gas stoves
When it’s clutch
- Soups, stews, chili
- Rice, oatmeal, grits
- Sauces (gravy, béchamel, tomato sauce)
- Melting chocolate or butter
- Anything that tends to scorch on the bottom
How to use it
- Place the simmer ring directly on the burner
- Put your pot or pan on top
- Use lower heat than usual—it traps and spreads heat
- Be patient: it takes a bit longer to heat up
Stove compatibility
- Gas: Excellent, classic use
- Electric coil: Works well
- Glass/induction: Usually not recommended (unless explicitly labeled safe)
Good to know
- Cast iron or stainless steel versions work best
- The ring gets very hot—don’t touch during or right after use
- It’s not for high heat or searing
If you want, tell me:
- gas or electric stove?
- what you cook most that burns?
I can tell you whether a simmer ring will actually help your setup—or suggest a better alternative.
