It would also make it nearly impossible to cook anything that needed to be stirred to prevent burning. Stirring a regular pot with a rubber spatula is pretty easy, but getting into all of those nooks? That looks like a royal pain.
It's probably alright for things that won't burn though, like soups.
If you can't burn soup you're not trying hard enough! b^)
So, methods that don't rely on the convection of air to the pan. I would guess an induction cook top would be a better example than a ceramic element.
At a quick glance, if these efficiency percentages being thrown around are actually comparable(maybe not), than induction still beats fancy convection pots even with heatsink bottoms like these: http://www.appliancemagazine.com/editorial.php?article=2257&...
> It looks like the inside of the pan has the same fins
I couldn't find out if it does. I found others, like the pots in the link above that have a flat inside.
My guess is that using a pressure cooker with an induction cooktop fed by on-site solar would be the most efficiency possible, but I have not done the math and would love to be corrected.
https://en.wikipedia.org/wiki/Induction_cooking#Efficiency_a...
or just skip the intermediary steps and conversion losses and use a Solar Cooker. https://en.wikipedia.org/wiki/Solar_cooker
Doesn't look like that at all to me; in fact I think if the inside was finned it would be an immediate no-go for most, for the very reason you've stated.
A kid in my high school metal shop forgot once, and the key punched a nice hole in the wall.
It was pretty motivating :-)
I don't see where it looks like there are fins on the inside, and I disagree with your insistence below that it must for heat-transfer reasons - the fins are (relatively) thin, so I'd estimate no point on the inside of the circumference would be several centimetres from the [hot air]. Besides, part of the point of the fins is that they capture heat from the air. Without any math required, if the fin is a reasonable conductor, this means the air is hotter than the fin, which is hotter than the inside of the pan. Where fins join the pan there's a large surface area capturing heat from the air going to a smaller area of pan, compared to gaps between fins where the area in contact with the air is approximately equal to the area of inside pan.
edit: [Disclosure] Dr Povey was one of my tutors, and the bearded fellow with glasses in the video was a peer at college (six engineers in my year).
It looks like the inside of the pan has the same fins, which makes sense otherwise they'd have uneven thicknesses. That would be a serious cleaning issue.