Hi, I am new to this board and happily found it when doing a Google search on Le Creuset. I am also new to LC and used my new French oven (early Christmas present!) yesterday to make beef stew. I also have a relatively new stainless GE Profile gas range. When making my roux, I had the range on low (2) and the browned roux was sticking to the pot. I lowered the fire even more and it still stuck. I never had this issue with my non-stick Calphalon Dutch oven. When I called the Le Creuset outlet to inquire about the sticking, the helpful manager told me that I might need to get a diffuser. Where do I get one that will fit my burners? Do any of you use diffusers with your LC? I'd appreciate any other tips that you have for LC also. Thanks for your help.