I got this idea from a housewife who cooks really well. Whenever you cook something, say pasta for instance, the content of your pan gets cold too quickly if you leave it on the table, before you even get the chance to serve everyone! That gets even more complicated if a dish is ready too early.
Of course I googled it to be sure, and the fact is that saucepans keeping their content warm don’t exist yet! Of course the bottom has to stay as conductible as possible, otherwise you cannot cook.