A thermal cooker (also called a "thermal cooking pot" or "vacuum pot") gives results like a crockpot or slow cooker. It's made up of two pots: Insulated outer pot Stainless steel inner pot The food is placed in the inner pot, then brought to a boil on the stove before being placed in the outer pot. The heat (from the boiling process) is retained inside the pot, allowing the food to continue cooking slowly. Saves gas and electricity as the food cooks in its own heat. Fast and convenient, in most cases needing only 10-15 minutes to bring the ingredients to a boil. Once you have placed the inner pot into the outer pot, you no longer have to watch the food. As it does not use gas and electricity, once the dish is sealed into the outer pot, you can safely leave the house while the food is cooking. As this is a slow cooking method, it is possible to cook the protein (meat) till tender and still have the vegetables retain their shape and texture. Excellent for picnics and hot meals on day trips as you do not need access to electricity or gas (after you bring the food to a boil and place it in the outer pot), and the food keeps for up to 8 hours.