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Pétale / kettle

Pétale
Pétale

Pétale features the first major technological change to the kettle since the advent of the electric kettle in 1891. Petale’s debossed petals are more than just aesthetic; they are parabolic heat sinks that trap escaping heat that would otherwise dissipate into the environment. The debossing creates approximately 35% more surface area as compared to a smooth-surfaced kettle. With more surface area being exposed to hotter air, water will boil 15-25% faster.

This simple distortion of the traditional shape allows us to transform an ancient artifact into a modern one that respects our need for energy conversation and smarter resource use.

University

University of Pennsylvania

University of Pennsylvania
Philadelphia, United States

Edward Wu,
University of Pennsylvania