A general name given to variously formed vessels employed in culinary and other operations. Mr. D. Gordon introduced an improvement upon them, which is explained by the subjoined cut. It consists simply in inclosing them in an outer casing which surrounds their sides, but leaves them open at the bottom for the flame of a lamp to act upon it. When heat is applied to vessels so constructed, the plate of air between the cases acquires such a temperature in the upper part as to be capable of melting a rod of glass if passed up the cavity. In kettles of the usual construction, a much greater part of the heated air escapes, without producing any useful effects, than in Mr. Gordon's, which is proved by water being sooner boiled in the latter; an economy of time as well as of fuel is thus obtained. Mr. Gordon had various other culinary vessels constructed on a similar plan.