Hi friends,

I moved into a new apartment with a gas stove and I've been having difficulty wearing my meat. I've never had difficulties before and have always been successful in developing a nice crust on my food.

I use 2 different matfer carbon steels that are seasoned well (as I've been using both for a long time and have seared quite well on them). I cook on medium-low/medium, as I always have.

I've tried both pans, several different types of meat (pork, chicken, beef), different burners on the stove and I'm out of ideas. Could it be the stove is just not as strong as past gas stoves I've used? Coming here for new ideas to try. Appreciate all the help!

Edit: I use EVOO or avocado oil while searing, depending on what I'm cooking