Easy - having someone else cook!
I haven't tested them side by side, but I probably should, given my collection. Thermodynamically, the fins on the King Pin make sense... but a very simplistic, informal test hinted that heat didn't transfer as fast as the others. But I should cook 3 roasts to test them...
Fun fact - the same principles help conduct heat into porous foods, too, like bread - evaporation at the hot surface then condensation at the cooler interior, whether that's a thousand small gas bubbles in bread or the interior pocket of a larger thing like a popover. It just doesn't happen as much as in the pressurized tubes in the King Pin etc.
