COOKING DEVICE WITH ENHANCED THERMAL CONDUCTIVITY
COOKING DEVICE WITH ENHANCED THERMAL CONDUCTIVITY
The present invention relates to a cooking device such as a pot, and an object thereof is to provide a cooking device that is lightweight and has high strength and capable of boiling hot water in a short time by providing a cooking device that efficiently transfers heat from a heat source to an object to be cooked. The present invention is a cooking device having a configuration in which a side wall portion of a container has an air inflow/outflow adjustment portion circumferentially provided with an air inflow/outflow port protruding downward from a bottom surface portion, and a plurality of heat transfer protrusions protruding outward from the bottom surface portion are provided on the bottom surface portion of the container. The arrangement of the heat transfer protrusions is arranged linearly toward the center of the bottom surface portion at a predetermined interval, or arranged so as to draw an arc toward the center. The cooking device includes a heat transfer step including a plurality of steps protruding toward the inside of the bottom surface portion, a heat transfer side surface vertical step including a plurality of steps in the vertical direction on the side wall portion of the container, or a heat transfer side surface horizontal step including a plurality of steps in the horizontal direction on the side wall portion of the container.