A gas-fired burner for cooking range, which includes at least one burner, which is arranged below at least one grate on which a cooking vessel is to be arranged, the distance between the nozzles of the burner and the upper surface of the grate being directly proportional to the power of the burner and being inversely proportional to the difference between the temperature of the burner and the temperature of the vessel and to the heat conductivity of the vessel and/or food contained therein.