Learning as I go.

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I had always heard that some of the burners on a stove, regardless of heating method, were hotter.  And, before you laugh and suggest wood burning stoves weren't that way think again.  I haven't had personal experience with them, but my foster mother used such to cook when on vacation in the mountains.  She learned where the hot spots were, and used them for very specific things or avoided them if need me.  I can't say that was true for all wood burning stoves, though all users I have discussed that with have suggested it was true.

While all that may be true, and I might believe it, that doesn't mean I have any practical understanding of it.  My stove... I don't know if a manual was left with it or not.  If so, I either didn't find it, or put it up for at the time, when first moving in, I was in no shape to read it.  I suppose I could attempt to find a manual online now.  The thing is, at this point, I simply don't know more than theory.  I'm not even sure, until a bit today, which of the burners are hotter.  The back big burner is the hot one.  I could not get that to not heavily roil the water.  As such, I had to add water well before I thought I would.  All's well, water was added.  But, tiring of that, I finally moved the pot to the front kittycorner burner.  The back one seems to either not heat enough or too nearly boil, the break is at about 4 1/2 to 5 1/2.  Much closer, actually, just saying the points are in there somewhere, and very close to each other.  I never did find a good medium.  The front burner does a rather soft roll at about 6 to 7.  I'm not sure what the heat difference is.  And, really, this is the first time I have seen the real difference as an application.

Ignorance.  I do believe many are ignorant about day to day things.  I am quite sure the heat spreads on the various burners were created for very specific utilization.  Being ignorant of even what the differences are means I simply cannot employ tactics in cooking based on these built in advantages.  Which, most, probably, seems fine.  I am only cooking for one.  And, yet, I would like to figure this thing out, this tech really, and perhaps learn how to employ it, or how it would be employed.  Maybe it is jaw-drop simple, maybe it is much more nuanced... at this point I can only wonder.

Anyway... the broth has been refilled... about two hours ago.  No choice.  I kept wanting to ignore that it was running out of water, finally had to do something.  I may just let this evaporate down to an amount of fluid which has some flavor and call it done.  I just hope, at some point, I will be able to taste... something... well something other than hot water and a little something which is more nothing than not.  I do want it to go until early afternoon though.  If I have to add water to make it, I'll just add a gallon or so at a time.  A few eggs for breakfast, doing up some dishes, a shower, and then on to some other things.  But first just a bit of time to wake.  Later.