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Collection by Alexander George

Speed Up Your Cooking Time with Grooved Pots and Pans

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.

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The pots are made from cast aluminum with stainless steel handles. The interior is coated with a non-stick treatment.
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.
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.
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.