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. .. Continue Reading Flare Pan is claimed to be 40 percent more energy-efficient than regular cookware

Section: Around The Home

Tags: Cooking, Energy-efficient, Isis Innovation, Kitchen, Oxford University

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