The bottom of the cookware is machined flat so that as much surface as possible is in contact with the coils, when using an electric stove. The surface is also machined for better efficiency when using a gas stove. Bottom plate used to evenly distribute heat An aluminum or copper plate distributes the heat evenly along the bottom of the pot or pan. This eliminates hot spots that can burn the food, and it also provides heat to the bottom in all directions. Special lid used to keep water from escaping The lid forms a seal with the pot, locking in the natural moisture that escapes from the food during the heating process.
Foods can cook in their own natural juices, so that vitamins and minerals are retained.
Since vegetables contain a large quantity of water, there is no need to add any when cooking. Water that is released from the vegetables upon cooking turns into steam and is contained in the pot by the lid. The steam helps the cooking process. Once the natural juices create sufficient steam, a whistle or steam valve notifies the cook. At that time the heat is turned off or down.