My husband was the "installer" of the cooktop. I asked him if he made sure when he connected it that everything was on tight.
Not tight, but is the valve that regulates the pressure turned all the way UP? Like water, the more you turn the knob on the faucet, the more water comes out.
Thanks for the advice, we don't have a stove underneath the cooktop. Everything else in the kitchen is electric.
It doesn't matter how many appliances you have, there is not enough gas going to the burners you've got.
I just recently remodeled and got a new Samsung gas stove too, mine is only 18000 btu and heats water in like less than 5 minutes.
My new gas stove is a regular lg range and can boil water in 10 minutes.
Yes, gas stoves have been around for the last century and a half-ish. The engineers figured out how to get a pot of water to boil in 5-10 minutes, depending on the size of the pot. Gas stoves should normally cook faster than electric, as the heat is instant on. Whereas, electric burners, especially old ones, you have to wait for the burners to heat up
before they can then heat up the foods.
The one thing I noticed about the cooktop is that is puts out quite a lot of heat, it's like overkill. When you turn on any burner, you have to dial the knob down to medium on all the burners.
Yes, this cooktop has the same issue. You turn on a dial and it's like WOOSH. That's supposed to be the sound of big flames. First time I heated the teakettle and I couldn't pick it up by the handle without using an oven mitt.
That's the way it should be. You turn on the gas burner, then you adjust the flame down to where you want it. It sounds like the gas is coming out okay. Just not
enough pressure right
underneath the pot to fully heat your food. Having the burner up high doesn't heat the pot faster. As you've noticed, it just makes the handle and sometimes the lid too hot to hold. Turn down the flame, so it's concentrated underneath the pot and the flames aren't shooting up the sides.
Thanks for thought. I have Revereware too and that's what I've been trying to use on these burners with no success.
Revereware should be fine. Stainless steel should heat even faster than other types of metal, assuming you have a good disk on the bottom, which Revereware should have. They are designed for gas stoves. I went back to using all stainless steel pots & pans and got rid of all non-stick and the toxic chemicals they have. I've ruined many a non-stick pot,

which I learned can start leeching the non-stick after that.

I had to replace all my plastic & nylon utensils as they'd all melt when touching the bottom of the pans as the stainless steel gets so hot.
I actually can't get my burners LOW enough to simmer foods in the stainless steel. The flame will go out if I lower it any more. I have to crack the lid and leave it a little ajar instead of having it on tight.