‘If it ain’t broke, don’t fix it’ goes the saying. But sometimes things are more broken than we realize, and this much is true of conventional saucepans. When you’re heating stuff in a conventional pot, the heat partially transfers to the liquids through the bottom, but the rest is lost up the sides. Oxford engineering Professor Dr. Thomas Povey and his team of master’s students thought there should be a more efficient way to transfer this heat, and the Flare Pans using FIN-X Technology are the result of their efforts. The fins make for a more even distribution of heat and actually reduce the amount of energy needed to achieve temperature parity by 44%. This is clearly seen with thermal imaging equipment.
So while you may not impress your guests with your cooking skills, at least you can “entertain” them with your tales of efficient thermodynamics. The Flare line of cookware will be sold starting next month through retailer Lakeland, with prices starting at £49.99 ($85 roughly) for a frying pan. Efficiency, apparently, isn’t cheap.