The Flare Pan Reinvents Traditional Cooking Pots

By: Emilie Picillo - Published: Jul 15, 2014 • References: isis-innovation and gizmag
When the University of Oxford's Dr. Thomas Povey was on a mountaineering trip several years ago, he became acutely aware of how much fuel was required to boil water using his conventional cookware. This inspired the professor of engineering to develop a new type of cooking pan that would make better use of available heat.

The result is the finned Flare Pan, which requires 40 percent less heat than a regular pan to get just as hot. When Povey and colleagues tested traditional pans on a gas range, they noticed that much of the heat from the flame simply went up the sides of the vessel and into the air.

The fin feature of the pan allows it to recapture that heat and make it more efficient.