Method for determining a performance index of a cooking vessel representative of the homogeneity of temperature

The invention relates to a method for determining a performance index of a cooking vessel (1a, 1b) subjected to a heating power generated by heating means (20), the said index being representative ofthe capacity of the said cooking vessel (1a, 1b) to distribute the heating power in a homogeneous manner throughout the cooking vessel in the course of the time necessary to cook foods, the said cooking vessel (1a, 1b) comprising a bottom (3) and a lateral wall (4) furnished with an external face (7). In accordance with the invention, the method comprises the following steps: a) subjecting the bottom (3) of the cooking vessel (1a, 1b) to the heating means (20) turned on at a determined heating power, the heating of the bottom (3) causing an elevation in the temperature of the external face (7)of the lateral wall (4), b) measuring and recording at regular time intervals the temperature at at least three points (17, 18, 19) of predetermined altitude of the external face (7) during the heating of the cooking vessel (