Even Heating on the Stove Top With an Oval Dutch Oven

There have been one or two reports saying that the oval Dutch ovens, like Le Creuset and Staub, don't heat evenly on the stove top, that they get hotter in the center area that's over the burner than the areas not directly over the heat, which run quite a bit cooler.  Has anyone experienced this, and has it been a problem in any way?  I'm considering a Staub "Coq au Vin"  Thanks!

 

I was wondering about that.  Over the years it's seemed to me that many of the people who complain about something not working well often are misusing the item and don't know how to use it properly.  A typical example are those who complain that food sticks to their stainless pan.  Often they are using too high a heat or not letting the meat sear long enough before moving it, or maybe not having properly cleaned the pan after the last use.

It would seem that, the way cast iron heats, starting at a low temp and letting the pot heat thoroughly would prevent, or certainly minimize, having a hot spot in the center.