BTU stands for British Thermal Unit. It’s a fancy way of saying “how hot your burner gets.” A candle is like 100 BTUs. A dragon’s burp is like 50,000.
Your average burner does 9,000 BTUs. Enough to boil water for ramen. But a power burner? That’s 20,000 BTUs.
That level of heat will sear a steak so fast the cow gets dizzy. It’s also great for burning off your eyebrows. Safety first.
Check your stove’s manual for the BTU rating. It’s usually in tiny print next to a picture of a smiling chef. Trust that number.
Oven Capacity: The Lie They Tell You
Ovens are measured in cubic feet. A standard one is about 5 cubic feet. That’s enough for one turkey.
But here’s the kicker. They measure from the bottom to the top. That includes the dead space where the heating element lives. You can’t fit a pizza there.
Real talk: measure from the bottom rack to the top rack. If you have a double oven, measure both. The top oven is usually a liar. It’s tiny.
A “European convection” oven is basically a magical box. It cooks even. It uses fans. It sounds like a jet engine when you open the door.
