Thanks. I am hoping this will be good for big fluffy biscuits and other breads, but I figured I can always raise the bottom off of the cooktop with something (short griddle, diffuser, etc... the trivet is a good idea) for stews and such, as you mentioned. Easier to decrease the heat transferred to the dutch oven than increase it, ha. I'm sure there will be a few failed experiments in my future. The T6 looks awfully handy for cooking.Unless cooking something that needs high heat, you may want to add a trivet underneath to avoid scorching on the bottom. I regularly use a dutch oven to slow cook dishes and stews on the T6 trivet top. It works great.