Since stainless doesn't conduct heat very well, and heat is applied on the
bottom of the pan only, the heat would be transferred up the sides in a not
very efficient way on non fully clad cookware. There might be more of a
difference in heat levels between the sides and bottom on a disk bottomed pot.
I think in a fully clad pot, the sides might approach the bottom heat level
after a while. There are lots of people here that seem to be engineers that can
explain it better, but that's basically the premise I think. Hardly an expert
on the matter ;-). Anyone?

I'm not sure I buy that argument. If the argument were that clad sides will
heat the food faster, I think I'd agree. But I don't see the logic in clad
sides heating more evenly. Even heating is an issue at the bottom of the
pot where the heat is applied. I don't think it's an issue on the sides -
at least I can't get to it logically.

Fred

> Food isn't one dimensional, and has sides as well as the part contacting
the
> pan bottom. Whether the food is touching the sides of a saute pan or
skillet,
> or just close to it, better heat conduction up the sides will help cook
the
> food evenly from all sides. In a saucepan or stockpot, there is usually,
> depending on the fill level, as much food in contact with the sides of the
pan
> as the bottom. You want that bottom heat to radiate up the sides in order
to
> cook evenly. It needs those clad sides to do so.
>
> << > So what is the advantage of clad sides to a pot? I honestly don't
know.
> >
> > Fred
> > The Good Gourmet >>
The Good Gourmet