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The Steamcooking ™ process is such that cooking is accelerated because:



The accelerated Steamcooking ™ process is created by the steam which is naturally generated and rises from the base. Unlike traditional cookware; the Turbo tri-step domed cover holds a larger volume of steam, forces it to rise along the straight sided walls (instead of escaping out).

 






The steam is then contoured upwards towards the flat top center where it condenses, falls to the base and steam is reformed. The combination of all three sections is what creates the accelerated convention process; this process occurs continually throughout the cover during cooking.

Cookware typically creates a certain amount of steam. The Turbo Cooker’s raised dome cover is unique in that it captures that steam and re circulates it, a similar process to a convention oven which use fans to increase heat circulation. Turbo cookware creates forced convention without a “fan”.

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