| You've seen these two products on the market. | | | | pot. In addition, the double lids (the inner pot lid and the |
| You've known their function, what they are used for in | | | | outer pot lid) and the insulation support at the bottom |
| the kitchen. You've seen many different brands out | | | | of the thermal pot helps reduce the process of heat |
| there as well. You are confused if these two | | | | loss. With the combination of vacuum and silver linings, |
| kitchen-must-haves have any difference at all. | | | | it greatly reduces heat transfer by convection, |
| This article is to tell you, they have no difference at all | | | | conduction ands radiation. |
| in terms of functionality but they do have a difference | | | | If a vacuum flask can retain temperatures of both hot |
| in terms of technology. Both of the kitchen wares do | | | | and cold for long periods of time under the same heat |
| keep your soup or stew warm for long periods of time | | | | transfer theory, a thermal pot can do so too. |
| but one uses electricity while the other one does not. | | | | Now that we know how thermal pots work, we |
| We shall make some simple comparison (without | | | | proceed to compare how different they are to slow |
| sounding like a science lesson here) between the two | | | | cookers. |
| of them. Let's start with the slow cooker first. | | | | Electricity: the slow cooker uses it while the thermal |
| The slow cooker uses electricity with a thermostat | | | | pot does not and therefore it saves money. |
| attached at the bottom of the pot to keep the soup | | | | Safety: the slow cooker needs to be turned on for as |
| stew warm throughout the day or any long periods of | | | | long as you want you soup/stew to be warm. The |
| time. Since it's a thermostat, of course you can adjust | | | | thermal (inner) pot needs only 10-15 minutes on the gas |
| the desired temperature to be kept at. The inner pot is | | | | stove before placing into the outer pot for it to |
| using the "conventional Chinese method" of retaining | | | | self-cook. Both scenarios are assuming that you are |
| warmness that is, using some stone material such as | | | | out at work and not at home to look after the soup |
| ceramic or porcelain. Electricity is supplied to the | | | | stew. |
| thermostat and it produces heat constantly to the | | | | Versatile: the slow cooker needs a power point all the |
| temperature that is set and this heat is constantly | | | | time for it to operate and hence not convenient to |
| "transferred" into stone inner pot from the bottom. | | | | bring out for picnics or any outdoor activities. The |
| Heat convection takes place within the inner pot. Since | | | | thermal pot, since it can self-cook the moment it |
| the inner pot is made of thick stone material, heat loss | | | | leaves the gas stove, can be brought to almost |
| still takes place but at a slower rate. | | | | anywhere for up to 8 hours. |
| If you notice the inner walls of the outer pot of the | | | | Multi-function: the slow cooker can only deal with |
| slow cooker, you can see it is glossy silverfish surface. | | | | warm-hot purposes. The thermal pot can deal with |
| This further slows down the rate of heat loss using the | | | | both hot and cold (such as using it as an ice-box or |
| laws of radiation. As for the top of the inner pot, the lid | | | | keeping cold drinks) purposes. |
| is usually made of thick glass material to prevent heat | | | | Cooking ability: the slow cooker have a higher chance |
| loss as well. | | | | of "overcooking" when compared to the thermal pot. |
| This is how the slow cookers works and remember | | | | Since the thermal pot is a much slow cooking (and |
| the fact that it uses electricity to achieve heat | | | | "natural") method, foods such as vegetables and meat |
| retention. | | | | will be retain in terms of colour and tenderness. Soups |
| Now let's move on to thermal pots. To put it simply, it | | | | in thermal pots have been reported to remain clear |
| makes use of the same heat transfer theory as what | | | | after being left "alone" after a day of work. This is |
| you have known or learnt from vacuum flasks in | | | | based on actual experiences from real users of the |
| physics during school or anywhere. It uses the laws of | | | | thermal pot who have switched over from slow |
| heat convection, conduction and radiation to help aid in | | | | cookers. |
| heat retention. | | | | Convenience: the slow cooker has to be set to the |
| Heat conduction and convection is reduced greatly (but | | | | right temperature in order for it to slow cook the soup |
| not totally as this is not possible) by means of vacuum. | | | | stew properly. The thermal pot does not need |
| Vacuum is a better insulation compared to foam. Now | | | | temperature adjustments as all you have to do is to |
| at the sides or walls of the thermal pot, there is an | | | | leave the inner pot on the gas stove for 10-15 minutes |
| outer wall and inner wall. In between these walls is the | | | | and place it back into the outer pot. |
| vacuum. With the presence of vacuum (okay okay, I | | | | This article thoroughly understands how both types of |
| promise no science lessons here but just good to | | | | pots work and the science behind it. With these |
| know that vacuum contains close to zero number of | | | | understandings, it becomes clear that the thermal pot |
| atoms), heat conduction and convection is greatly | | | | stands out as the most convenient and money-saving |
| slowed down. | | | | option to cook up a nice warm soup/stew with tender |
| Infrared radiation is reduced by means of the silvering | | | | meat and well-coloured vegetables within, after a hard |
| linings (like a mirror) on the sides or walls of the outer | | | | day's work. |