Abstract: Cookware such as griddles and pots are formed with an oscillation mini-channel that winds back-and-forth between direct and indirect heating regions. An operating fluid that occupies 30-90 percent of the volume of the oscillation mini-channel is placed under vacuum. The mini-channel is dimensioned to produce capillary forces that create vapor bubbles and liquid slugs interspersed throughout the oscillation mini-channel. Heating of the direct heating region creates oscillatory movements of the vapor bubbles and liquid slugs that transfers heat from the direct heating region to the indirect heating region to maintain a more uniform temperature across the food-heating zone. The cookware may exhibit an effective thermal conductivity of at least 1,000 W/m·K.