Patented Tunnel Tube Technology

Why buy a High Performance Cooker?

What makes High Performance Cookers the best on the market? It's due to our patented Tunnel Tube Technology! (US Patent No. 11,844,459)

See how it works ↓ Shop cookers →
65%of the burner’s heat absorbed
~3xthe surface area on the bottom
7 mincomes to a boil, as little as
90 secreturn to a boil, as fast as
High Performance Cookers 120 QT Powered Cooker with lid, basket, hose and regulator
1 · Light it2 · Flame hits the center, then runs out through every Tunnel Tube3 · Raging boil
Same water. Different pot.
Time to a boil0:00
High Performance Cookeras fast as 6.5 min
Traditional pot23 min
Time to re-boil0:00
High Performance Cookeras little as 90 sec
Traditional pot10+ min

Sped up so you don't have to wait. Your time will vary with the amount of water and seafood, the weather and your burner.

How it works

What Is Tunnel Tube Technology?

High Performance Cookers are the next generation of stock pots. They have nearly 3x the surface area of a traditional pot, a unique design achieved by welding specially-sized pieces of aluminum channel to the bottom of the pot in a specific, specialized way.

  1. 1The flame hits the flat center of the pot bottom.
  2. 2The heat runs out through every Tunnel Tube, across the whole bottom.
  3. 3The whole bottom heats at once. That's your raging boil.
US Patent No. 11,844,459

What Are the Benefits of Tunnel Tube Technology?

  1. 01Comes to a raging boil up to 3x faster than a traditional boiling pot
  2. 02Retains the heat
  3. 03Rapid return-to-boil time
  4. 04Far less heat in the cooking area
  5. 05Far less fuel usage
  6. 06Costs less to operate
  7. 07No more mushy seafood

Enjoy Easier Cooking With Better Results!

Problem, meet solution

The High Performance Cookers Advantage

High Performance Cookers tackle all of the pain points associated with traditional pots.

01 The problem

Poor Heat Absorption

One thing that all traditional pots have in common is poor performance due to the limited heated surface area on the bottom of the pot. Traditional pots only absorb about 20% of the heat generated by the burner, and the rest of the heat just heats up the cooking area.

0%
About 20%of the burner’s heat goes into a traditional pot
The solution

Increasing the Bottom’s Surface Area

With our patented Tunnel Tube design, we’re able to increase the surface area on the bottom of the pot by nearly 3x, increasing the absorption of the heat generated by the burner to 65%+.

0%
65%+of the burner’s heat goes into a High Performance Cooker
02 The problem

High Fuel Consumption

Traditional pots are extremely inefficient to operate and require large amounts of propane for boiling.

Propane usedAverage
The solution

Improving Efficiency to Reduce Fuel Use

Our innovative design significantly improves heat conductivity, naturally reducing fuel consumption and allowing for a much higher level of efficiency.

Propane usedUp to 75% less
03 The problem

Slow Re-Boil Times & Hot Spots Cause Mushy Seafood

Seafood, such as crawfish, shrimp, and crabs, takes forever to come to a boil, not to mention the long re-boil time after the seafood is dumped into the pot. This is the most common cause of mushy seafood!

Time to boil23 min
Time to re-boil10+ min
The solution

Rapid and Even Heat Distribution

Our proprietary design allows the heat to be evenly and rapidly distributed to the bottom of the pot, which creates the optimal cooking surface area for the food, eliminates hot spots, and ensures your seafood gets perfectly cooked. Our pots can come to a raging boil in under 7 minutes and return to a boil in as little as 90 seconds.

Time to boilAs fast as 6.5 min
Time to re-boilAs little as 90 sec
04 The problem

Fragile Aluminum Pots Don’t Last

Aluminum pots offer superior heat conductivity compared to stainless steel, but they’re notorious for getting dented, warped, and broken.

2MM
2mm wallsThin and flimsy: they dent, warp and break
The solution

Heavy-Duty Aluminum Construction

Unlike the thin, flimsy aluminum pots that are so common, we use heavy-duty 4mm aluminum. You get aluminum’s conductivity benefits without the durability problems. HPC pots are built in the USA and have twice the value of traditional pots!

4MM
4mm wallsHeavy-duty: twice as thick, built to last
Feature comparison chart

Traditional pots vs. High Performance Cookers

FeaturesTraditional potsHigh Performance Cookers
Construction
Aluminum pot wall thickness2MM4MM
Pot handlesThinLarge & thick
Bottom of pot: surface area absorption20%65%+
Bottom of pot: designBasic flatTunnel Tube
Overall construction qualityAverageExcellent
Operation efficiency
Propane usageAverageUp to 75% less
Time to cookAverageUp to 3x faster
Initial time to boil23 minsAs fast as 6.5 mins
Overall efficiencyAverageExcellent
Food quality
FirmnessAverageExcellent
TasteAverageExcellent
Overall food qualityAverageExcellent
Overall review
Purchase confidenceAverageExcellent

Benefits

Construction
  • Up to 2x durability and 2x longer useful life.
  • Easier and safer to handle.
  • Up to 3x heat transfer. With increased surface area due to our patented Tunnel Tube design, water comes to a boil quicker, and temp is more consistent over the entire pot instead of just the center.
Operation efficiency
  • Due to decreasing time to boil/re-boil, our pots require far less propane to cook product and at a much faster time.
Food quality
  • Due to quicker boil/re-boil and better temperature control, the less time food is soaking in non-boiling water. The better the food will cook by locking in taste from seasonings and not getting the mushy effect.

Purchasing a High Performance Cooker will provide up to 3 times as much value over traditional pots due to construction, speed & food quality! Trust your decision and buy yours today!

Shop cookers →
Pot & cooker capacity selection chart

Pick a size. See what it boils.

Cooker size

70lbs crawfish

Consumer cooker · round pot · manual hand-lift basket

Minutes to boil7min
Minutes to re-boil1.5min
70lbs crawfish
60lbs shrimp
6dozen crabs
12whole lobsters
45lbs peanuts
Manual hand liftbasket type

From our Pot & Cooker Capacity Selection Chart. Capacity per batch is approximate and changes with what else is in the pot. Minutes are as fast as, and vary with water, weather and burner. 40 and 60 gallon cookers are consumer/commercial; 80 to 140 gallon are commercial.

Real cooks, real boils

Here’s What Our Customers Have to Say

A High Performance Cooker steaming outdoors ★★★★★Read reviews and testimonials to get real feedback from real customers.Reviews and Testimonials → Customers with their High Performance Cookers View our customers’ photos of their High Performance Cookers.Customer Photos → Team HPC brand ambassadors Meet Team HPC!They’re professionals who rely on their High Performance Cookers.Brand Ambassadors →
Ready when you are

Try Our Patented Technology

Whether you need a dependable powered cooker for backyard boils and outdoor events or multiple commercial seafood boilers for your commercial kitchen, you can count on High Performance Cookers for the best performance and highest quality.

Shop powered cookers → Seafood boiling pots → Pot & burner bundles → Commercial cookers →
We stand behind all HPC products. To ensure that your new cooker exceeds your expectations, we include a 2-year warranty for commercial customers or a limited 5-year warranty for residential use on pots 120 QT or smaller. Order with 100% confidence.
A High Performance Cookers 120 QT pot at a raging boil by the lake, steam pouring off it