Well, because it is a superior conductor of heat and cooking is all about transferring heat from its source and into the food that you are cooking. In most cases, it is preferable to have a medium between the heat source and the food, hence the need for cookware. Since most of us have heat sources (stoves) that let us control the amount of heat on hand, we would argue that it makes good sense to have cookware that can transfer that heat efficiently and, therefore, evenly.
The last point is really important, in our opinion. If your cookware conducts heat efficiently, it will require less energy to reach and maintain the desired cooking temperature, thereby increasing the efficiency of your stove.
Also, cookware that is more thermally efficient provides a more evenly heated cooking surface, thereby eliminating the scorching and sticking that is commonly seen in stainless steel cookware. Also, better efficiency means better responsiveness. Change the heat setting with copper cookware and it will respond immediately, which is not true with less conductive cookware made from stainless steel or cast iron, as examples. Please take a look at the graph to see how copper compares to other metals.
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