This morning I got an email from Thermoworks involving proper temperature measurement. They state that there can easily be 20-50F difference within an unstirred pan. Obviously, such a large range has both culinary and food safety ramifications.
I think the graphic supports my position about the desirability of conductive-sidewall pans.
I'll try adding a photo of their measurements, but CH is doing its usual job of frustrating adding photos.
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