I've been wondering about this for a while. Most high quality cookware makers recommend that their pots and pans only be used on low to medium heat settings. I assume this is primarily because high quality cookware conducts heat directly to he food very well. I generally follow these instructions and have found that most things cook very well on low temps. For example, I have a very basic gas stove that offers the following dial settings: "Low-2-3-4-5-6-High." Oatmeal cooks very well in a small copper saucepan on 2. Pancetta fries nicely in my dutch oven on 4.
So here's my question. Does anyone bring water to a boil at anything lower than the highest temp they have? I always used to sent the burner to "high" to bring water to a boil (regardless of the vessel), but then I got a Simplex kettle, and they recommended using a low temp setting (for a kettle!). Then I got to thinking about all the other low temp recommendations, and I am wondering what you all do.