“Why doesn’t the range have an actual simmer temp.low is to high for simmering sauces,soup etc, I’m using stainless cookware.”
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Low is not to high for simmer. Simmer is actually in the medium range offering a gentle bubbling to a medium bubbling. The temperature is of course below boiling but above poaching. I will quote from a online cooking site." from en.m.wikipedia.org Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature."
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