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"Hot Spot" refers to the fact that most pots and pans have a "hot spot" on their bottoms. Instead of heating evenly across the surface, the pot will have one area that concentrates heat, while the rest of the bottom will heat evenly (but cooler).

Hot spots are not desirable in cooking because they will cause foods to burn and stick at the area of the spot. The best solution is to use (thick) copper bottomed or cast iron cookware (both gather & distribute heat more evenly).

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