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UK Rocket Scientist Designs Hyper-Efficient Cookware
It might make a slight difference on a gas stove. The problem is not the heat transfer from heat source to pot, since the metal pot has a high thermal conductivity anyway. The problem is the transfer from pot to water, since only a small surface area compared to its volume is in contact with the hot pot.
What made an astonishing difference in boiling time was to increase the surface area INSIDE the pot. With fins or pins or the like. But then the pot would be impossible to clean.
Well I guess you have to set yourself apart from the competition somehow...
But for those application there already exist high conduction pots and pans, usually stainless steel with a copper or aluminum layer sandwiched in between. Heck plain copper cookware works too for that.
@Toby
Do you mean magnetic induction? Because the aluminum construction of this would negate that use. In the end this is a wonderful product for anything working with an open flame, but things like induction and electrical heating elements that work through contact and magnetism would probably fair worse because of this design.
So good for busy folks with gas stoves or people camping in high altitudes, but not for anyone with an electric element or who doesn't want to scrub between all the fins.