When using an older stove with a flaming gas burner, it's important to rotate the ingredients to ensure even cooking. Last week, while I was helping a friend make risotto cakes, the cake in the center of the pan was done in minutes, but the cakes on the outside were barely browned. Since the heat is strongest directly above the flame, it's only natural for the middle items to cook more quickly.
Although my friend started to worry, I pointed out that if we rotated the cakes to give each one time in the center of the pan, they would evenly brown. The process is slower and requires patience, yet the reward — in our case fully cooked, golden-brown risotto cakes — is worth it. Do you have an old-style gas stove? How do you evenly cook things?