I frequently roast vegetables for dinner on a large rectangular sheet pan. Often I mix different sized veggies on the same pan, or cook ones with differing densities within the same vegetable (stalks of broccolini say, with the little florets atop a comparatively thick stalk). It works out fine, but I wonder whether I can fine-tune it and if one part of the pan is hotter than another I would put the thicker veggies or stalks in that spot (center? edges of the pan?). Weird question, but having just arranged a bunch of broccolini with the florets all pointing toward the edge and stalks to the center, I got to thinking... Happy V Day, all.