What type of kettle provides quicker and more controllable heat by heating from both the bottom and sides?

A steam-jacketed kettle is designed to provide quicker and more controllable heat because it has a space, or "jacket," between the kettle's outer layer and inner cooking vessel that is filled with steam. This innovative design allows heat to be applied to both the bottom and the sides of the kettle, distributing it evenly and efficiently.

This method of heating is particularly beneficial for cooking processes that require precise temperature control, such as simmering sauces or cooking delicate foods. The steam-jacketed kettle maintains a consistent temperature throughout the cooking vessel, reducing the risk of scorching or uneven cooking. This makes it an ideal piece of equipment in professional kitchens where efficiency and quality are crucial.

Other types of kettles, like stock pots, primarily rely on heat from the bottom, which can lead to hot spots and uneven cooking. Electric kettles are typically used for boiling water rather than cooking foods, and while pressure cookers provide a different method of heat application through steam under pressure, they do not offer the same level of heat control for simmering or gentle cooking tasks as a steam-jacketed kettle.