Cookware good-quality

Aluminum and its alloys are good heat conductors. An alloy of aluminum and manganese is used to make cookware. High-quality pots and pans made of stainless steel may have a plate of aluminum on the bottom to help conduct energy as heat quickly to the interior. 

If, in the case of poor-quality cookware, a large air gap (> 1 mm) exists, a noteworthy share of energy will be transported by radiation. Depending on the cookware material, the radiant energy will be more or less absorbed from the cookware bottom. Enamel cookware absorbs more than 95%, stainless steel and aluminium cookware nearly 50% of the radiated energy. In any case, the heat flow will be hindered by the air gap, so that, for example, the short boiling time of good-quality cookware (narrow air gap) cannot be attained. 

In addition to the quality of cookware, another essential for a good heat flow is the match of the diameters of the heating element and cookware. Here... 

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