aluminium or copper-coated bottom stainless steel cookware (this increases the cookware's performance in spreading the heat evenly and so providing better heat conduction). Aluminium-base takes longer time to heat up but retains cooking temperature longer while copper-base is quickly in heating up and cooling down.
the disc thickness for better heat conduction
tri-ply stainless steel cookware (Please keep in mind that the more layers of metals in the cookware, the thicker and heavier the pot or pan is, and the more expensive the price it tends to be).
