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Has anyone tried a TurboPOT?

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I was reading about cookware innovations and ran across the TurboPOT (http://www.turbopot.com/). Has anyone tried any of their products and are they as great as they say? The idea seems quite sound.

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  1. This seems like it shouldn't work.

    "The issue" of heat loss to the air is correct. "The solution" in no way addresses this problem.

    Their graph and video showing a TurboPot heating up faster is dumb. They are comparing two different pots. Unless they are exactly the same pot which have different bottoms, the results don't make any sense.

    3 Replies
    1. re: jaykayen

      Hmmm. I would think that traditional pans reflect heat back to the burner while the increased surface area and good conductivity of the TurboiPOT bottom would capture more heat and transfer it to the food. This is the opposite action of "cooling fins".

      1. re: travelerjjm

        I've figured out why this bugs me so much. The true analogous opposite of cooling fins would be to put them on the inside of the pot, but of course that would be impractical.

        Also the advertising talks about inefficiency, like "typically utilizing only 30% of the energy created by the flame...mainly because...the hot gas escapes over the side of the pot." I don't see how their design significantly increases efficiency, because the design IMO doesn't do much to decrease heat escape to the air. However I do believe that the increased surface area will result in faster boiled water, which means less gas will be used (you shut it off or turn it down sooner.) This seems to be a case of confusing efficiency and effectiveness (example: mpg vs gallons/mile)

        I may be setting myself up to be a giant ignoramus. Where is Chemicalkinetics when you need him?

        1. re: jaykayen

          Fins on the inside of the pot would be cooling fins, not the opposite (the fluid in the pot would be cooling the metal pot).

          The equation for heat flow rate (Q) is h (heat transfer coefficient) x Delta T (temperature difference) x area ... so the added surface area will transfer more heat from the flame to the pot. And if more heat is going into the pot, less heat is going up the side of the pot at what ever flame level you are at.

          People do confuse efficiency and effectiveness.. Efficiency typically more quantitative (such as mpg or its inverse of gallons/mile), where effectiveness is generally more vague and has to do with achieving objectives (such as ... ride the bus).

    2. Hi, travelerjjm:

      I've handled some, but never cooked in them. They are well-made.

      I agree with you that the idea seems sound. Gas only, of course.

      Aloha,
      Kaleo

      1 Reply
      1. re: kaleokahu

        I'm wondering if they could help me love my gas stove!

      2. I have used them in a busy commericlal setting with about a dozen cooks. When it came time to boil water or anythnig else fast, all the cooks selected a Turbo Pot first before the standard pots.

        Also PG&E (Pacific Gas and Electric) tested the pots and found them to be more energy efficent because they heated up faster than standard pots

        1 Reply
        1. re: bbqJohn

          I'm glad they seem to work in the "real world". Thanks!

        2. does exactly what it says it will. 25-40% faster than Vollrath and Al Clad. even heating. great searing properties. The aluminum heat sink does the trick. States like California,Oregon, and Washington State offer rebates on this product.

          [In a later post, Swis1950 says "we are a wholesale distributor and we do distribute [TurboPot]" -- The Chowhound Team]