Sloped pan

The archetypcal pan is flat. One problem with flat pans is, after they are good and hot, placement of food objects cools them down. A big component of this is water which leaves the food object and then cools the pan surface to 100C as it boils away. That means cooking your food at 100C which amounts to steaming it.

How to get the water out of the way and cook on hot metal? You could pour it off but then everything else tumbles out. You could spoon it out, somewhat.

I propose the sloped pan. The cooking surface is a very gentle slope. At the edge is a reservoir. This reservoir is connected to the pan but via a ceramic insulator, so ideally the juice reservoir is off the heat surface and less hot than the cook surface. The bottom of the pan is flat like a typical pan to maximize interaction with cooktop below.

Liberated juices flow down to reservoir and remain, for later use if desired. The pan surface can concentrate its energy on food bits and not squander it boiling water.