1.
Simmer/Burner Plate
You can use a simmer plate or something to diffuse the heat.
For example: http://www.thekitchn.com/good-tool-burner-plate-for-low-107122 Google: Heat Diffuser From the first link, a suggestion is to use a cast iron skillet as a heat diffuser.
That should work in a pinch.
2.
Adjust the Flame Alternatively, some stoves allow you to adjust the flame level .
I'm not a technician, so please do this at your own risk, read the manual, etc....
cooking.stackexchange.com/users/231/talon8
Since this is a new gas range, I'd suggest that you have the supplier confirm that the correct size orifices are installed.
Generally speaking, most gas ranges come with two or more sets of orifices: Propane and Natural gas.
Not only do those have different BTU ratings per unit of gas, they also normally run different pressures.
In North America, natural gas is usually at 7" water column pressure, Propane runs at 11" water column pressure.
Propane also contains more energy than Natural gas, which exacerbates the problem if you are running from Propane with Natural Gas orifices installed.
cooking.stackexchange.com/users/32887/Dwayne Reid
This is a common problem for single cooks who cook in small portions.
A burner produces a constant energy output, which will bring different amounts of food to different end temperatures.
You can consider cooking a larger batch of food at once.
This will give you a simmer and lots of tasty leftovers.
Many liquid foods such as soups also freeze well.
Of course this is not the right solution for every case, but it's worth taking into account.
cooking.stackexchange.com/users/4638/rumtscho
I'm surprised nobody has suggested turning up the heat until the burner is almost off.
Just between being off and being at full is the smallest flame possible.
cooking.stackexchange.com/users/32883/Sean D
If you can't adjust or diffuse the heat enough, consider a separate electric cooktop.
Single place electric burners are very common, inexpensive, and you may be able to adjust the heat output better.
Look into induction
cooktops when you do, you might be surprised at the control you have over your cooking with one of these.
cooking.stackexchange.com/users/10979/Adam Davis
I wanted to comment on another answer, but I don't have enough reputation.
On my stove, I am able to achieve a lower output towards the "off" position, than in the lowest output position.
The risk is that the flame may go out, especially if it is windy.
This could essentially fill the room with unburned gas and be an explosion risk.
But that is why most stoves have a thermocouple.
If your stove has a thermocouple, it should be safe to use this method, since it would turn off the gas supply if there isn't any flame.
cooking.stackexchange.com/users/50734/user280593
I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the heat?
How to reduce the heat on a gas burner
cooking.stackexchange.com
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cooking.stackexchange.com/questions/53776
cooking.stackexchange.com/users/32875/East Coast Gourmet
You can use a simmer plate or something else to diffuse the heat, or cook larger quantities of food at a time. Sometimes you can get a lower flame with the gas knob past maximum rather than on the lowest setting. If this is a new range, you could contact the supplier to confirm that the orifices are the correct size. There are a number of ways to reduce the heat when cooking on gas. These include using a simmer plate, reducing the flame to its lowest setting and cooking larger batches of food at a time. It may also be necessary to check the cooker settings are correct. If it is not possible to diffuse the heat, an electric plate is considered another option.
Use a simmer plate. Adjust the flame to its lowest point. Check the cooker settings are correct. Cook larger batches of food. Buy a separate electric plate.