Abstract: A vessel for food preparation having a bottom made of two different members, one of which is the actual bottom of the vessel and the other a separate bottom plate which is attached to the bottom of the vessel by means of several spaced-apart spot-formed or generally small-area attachment points. When the vessel is heated there will initially be a considerable temperature difference between the two layers of the bottom construction, which will give rise to small buckles in the separate bottom plate between its attachment points. Inside these buckles the air slot between the two layers of the bottom construction grows and this slows down the heat transmission to the inner surface of the vessel.