An Oxford University professor incorporates grooves inspired by motorcycle engines in an innovative new pot design that promises a 30% faster boiling point.
For his Lakeland Flare Pans (from $112), Oxford University professor Dr. Thomas Povey used his turbomechanics acumen to make a pot that boils water 30 percent more quickly than regular stovetop ware. The fins and grooves along the exterior of the guide the flames over more of the pot’s surface area, using the heat more efficiently.
A rocket scientest named Thomas Povey applied fins and grooves along the exterior of his new Flare Pans in order to direct the flame to cover more of the pot’s surface area, saving heat energy. The idea of using fins isn’t new — the casing on air-cooled motorcycle engines are coated with grooves to get the surrounding airflow to hit more surface area. Dr. Povey used his knowledge of working on jet engines to apply the same principles to the pots.
The pots are made from cast aluminum with stainless steel handles. The interior is coated with a non-stick treatment.
The pots are oven-safe up to 401 degrees Fahrenheit for stovetop steak cooking. They will not, however, work as effectively as advertised on an electric stove.
There are conventional cookware alternatives to the Flare pans, like the chef-favorite All-Clads or the standby cast iron pans from Lodge Logic, but none of them will have the futuristic feel of the Lakelands.