Continue reading below
Our Featured Videos

Sick of having to stand at the stove or sit nearby, waiting to stir things up every few minutes for even cooking and so nothing sticks to your kitchenware? The solution is simple science: use the heat energy already going into your pot to rotate those noodles for you.

Japanese company Watanabe Co. is developing a line of stove-top pots that utilizes basic principles of convection (via angle-fluted sides) to turn the water around continuously as heat rises.

Early variants feature a single integrated unit or separate-but-solid pieces – other alternatives include an insert that can be separately cleaned and removed when you want to slow things down a bit, switching from automatic back to manual stirring.