Whirlpool pot uses science to keep pasta from sticking to the bottom
When I was a kid, the 15 minutes or so it took to make a box of macaroni and cheese felt like an eternity. Not only did I have to wait for the water to boil, I had to stand there even after dumping the noodles in and stir occasionally so they wouldn’t stick to the bottom of the pot. And exactly how much is “occasionally” anyway?
No matter now! Thanks to Kurukuru Nabe, a pot that causes water to create a whirlpool as it boils, we never have to worry about food sticking to the bottom of the pot again!
Kurukuru Nabe — literally, “Spinning Pot” — was invented by Japanese dentist Hideki Watanabe, who created a prototype out of plaster after the idea came to him one day.
The science behind Kurukuru Nabe is simple: as the water temperature rises, convection causes the hot water to rise and flow upward along the spiral-shaped grooves on the interior side of the pot. That movement eventually creates a vortex as the water approaches boiling point and the convection currents become more rapid.
This vortex motion spreads heat around faster, causing the water to boil sooner than it would in a normal pot and conserving gas or electricity.
But that’s not all! The whirlpool also stirs whatever you’re cooking for you and spreads heat evenly through the pot so your food cooks faster. Water is also less likely to boil over and scum easier to remove from the surface as bubbles gather at the center of the pot once the water boils.
The product’s website has several demonstration videos you can check out if you want to see it in action.
While Kurukuru Nabe has yet to be commoditized, Watanabe says that he will have a demonstration sample made from sheet metal ready soon and is open to suggestions.