"Fred" > wrote in message
...
>
> "Douglas Reynolds" > wrote in message
> ...
> > All brands of good quality fully-clad cookware are, with slight
> variations,
> > of a certain thickness.
> > All brands of good quality disk-bottom cookware have, with slight
> > variations, bottom disks of a certain thickness.
> > Question: Why are the bottoms of disk-botom cookware to much thicker
than
> > the bottoms of fully-clad cookware?
> >
> >
>
> Because it can be. If you made clad cookware that thick it would be
heavier
> (and more expensive) than most people would want their cookware to be.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
>

What I really meant is: Is there a functional difference? - a functional
reason for the difference? Would fully-clad cookware cook better with a
thicker bottom? Would disk-bottom cookware cook just as well with a bottom
no thicker than fully-clad cookware?