Originally Posted by Manton
Escoffier is probably not as obscure a reference as you think or hope. To continually dazzle with your erudition, you need to do better. E.g., Gilber & George. Esscofier used a simmer plate, which is to French cooking roughly what a hammer is to carpentry. All high-end French stoves have them, but these cost a fortune. American stoves only started featuring them recently, and have apparently not done so good a job with it. Also, there does not appear to be one available on any 36" American range. In any case, a low simmer is essential to sauce making. Whether it is achieved with a burner or a simmer plate is in the end immaterial, though a real French saucier would say that a simmer plate is superior.
Oh, I can get obscure as you want. Insanely obscure as Nancy Cunard might be in Monte Carlo restaurants, tottering in heels, weighing 70 pounds, and with a leopard coat draped over her ledge-thin shoulders. As obscure as the lyric substance, per Daniel Tiffany, of the dusty afternoon light of the sordid rooms of some Lithuanian paper pushing bureaucratic office in some God forsaken provincial city where its delights are to be rivalled in degradation of the manifest only by Walter Benjamin's Paris Arcades Project and Aby Warburg's library. "I am unpacking my library. Yes, I am."
Yes, but did it come with choice of stainless steel colors?