In this article, we compare the capability of different cookware to transfer, distribute and store heat. In order to bring theory to life, we published a thermal video of seven different fry pans that heat up on a gas stove. Subsequently, we uploaded a picture of each pan after it had been taken off the stove for one minute. This visualization intends to help to demonstrate the pros and cons of different types of cookware.

All of the fry pans are under 1.5kg and scored particularly well in independent consumer test reports from the U.S. and Europe. The fry pans all have different construction types ranging from disc-bottom over pure aluminum pans to 3-ply and copper core clad constructions.

The pans heated-up on the same gas stove that ran at full power. Once reached 230 Fahrenheit (110 degrees Celsius), the video stops and they were taken off the gas stove. A photo was taken after 1 min. cooling down period.


Thermal comparison of different fry pans heating-up on a gas stove

Thermal photo of heat distribution after 1minute cooling down period

Comparing cookware: thick cast aluminum pan pot frying pan heat transfer Best cookware example: pure thin aluminum cookware heat distribution fry pan pot pans cookwareThe Best aluminum frying pan pot: best aluminum coowkare performanceThe Best 7-ply fry pan cookware: aluminum stainless pot pan heat transerStainless steel anodized aluminum cookware comparison: thick bottom with long heat retentionThe best copper bottom cookware comparison: pros and cons of copper frying pans and pots heat distributionBest copper cookware example: copper fry pan heat distribution


The order is the same for videos and pictures. The videos are numbered in rows from left to right, starting with the upper left video.

1: Thick cast aluminum pan

2: Thin cast aluminum pan

3: Thinnest cast aluminum pan

4: Thick full-clad 7-Ply stainless steel aluminum fry pan

5. Anodized aluminum body, thick stainless steel disc bottom

6: Thin steel body, relatively thin 5-ply copper core disc bottom

7. Anodized aluminum body, thick 5-ply copper core disc bottom



Thermal testing of best cookware step 1

1. We cut a foil circle which we attached to the different fry pans which we wanted to test. (Photo here is a test of a sheet of raw material). The foil helps to eliminate radiation that can lead to a misinterpretation of the temperature by the thermal camera. It is a common mistage not to cover the material adequately.


Thermal testing of best cookware step 2

2. Subsequently, a tape fixes the foil to the pan.


3. Then, a vacuum pump sucks the foil to the bottom of the material.



4. As a next step, we place the fry pan onto a gas stove. The stove ran at the same power all the time.



5. Lastly, a professional thermal camera records the fry pans.


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