with a vacuum steam will be generated below 212 u00b0 f and radiant heat can be used to assist in speed the cooking process this result in less shrinkage and more moisture retained in the food as it is browned and caramelized by the radiant heat this would also result in use of less water to generate steam so that the product being cooked retains more of its natural moisture radiant heat contacting the food cooks the food as to be expected and reduces condensation on the surface of the food as the steam cooks the food the condensation can act as an insulator to reduce the heat transfer between the condensing steam and the food and by combing radiant heat therewith the steam will cook more efficiently using less energy and less water to produce a slow cooked food product with attention to fig4 the vessel 10 of this invention can be enclosed in a housing 60 using a door 62 in the front and the housing 60 can be designed to be stackable as desired in a commercial environment as shown the vacuum pump 45 is provided in the side thereof and a vent 46 is also provided a reservoir 64 is provided in the base and an exterior drain pan 65 is also provided with reference to fig5 there is shown a typical circuit diagram for the electronic controls for the device of this invention this is intended only as a example and not to be limitative of the instant invention furthermore as will obvious to those skilled in the art the controls can be automated by using a central processing unit not shown typically controls will be provided for the bottom and top heating.