Why is cooking with a steam-jacketed kettle better than a stockpot?
Steam-jacketed kettle cooking is very even and uniform therefore foods cook faster without burning. Additionally, most of a kettle’s operation is automated under thermostatic control and requires minimal supervision. On the other hand, when cooking with a stockpot on a range the bottom of the pot can get very hot while the sides remain cool–with a high temperature at the bottom of the pot only, contents cook unevenly and can burn. Stockpot ranges and range-top cooking are more labor intensive requiring more stirring and attention. Also, a safety hazard is created in traditional production where large pots weighing up to 100 lbs may need to be carried from the cooking area of the kitchen to dispensing or draining areas for products such as pasta.
