A gas burner has small holes in a ring allowing the gas to escape. When ignited and in contact with air, it will start to burn. This produces small, powerful flames on which a pot is placed. The bottom of the pot quickly heats up and reacts to the intensity of the flames, the size of the burner and the quantity of gas being burnt. The adjustment is very quick, easy to see and monitor. It is not always easy to clean and it is not always safe. It easily discolours pots and pans and at more powerful heat, walls and handles become warm. Bakelite handles can even start to burn. Nearly everywhere, cooking on gas is becoming less popular. In certain cases, e.g. large kitchens of hotels, it is forbidden because of safety reasons. The base of a high quality cooking pot must first distribute the heat of the small flames over the whole bottom, then transfer to the stainless steel walls and finally to the food.