Just trying to move this thread along. I received several replies on the Cooking Forum.

Just to give my experience: Used the large Dansk stockpot for 25 years on gas range, but had to use a "simmerpad" to achieve and maintain the necessary low simmer for making and then reducing broth. My range was probably 40 years old though and no doubt the newer ranges are better calibrated. The simmerpads were quite common...a hollow "sandwich" of two metal discs.

Such a beautiful pot...gave mine to my DIL as I rarely cook large amounts nowadays. josh