1. The slow, gradual heat makes the food more digestible, therefore this method is specially suitable for foods that are intended for children and invalids.

2. Puddings are lighter, and, as none of the suet or butter has boiled out into the water, they are richer.

3. All food retains its full flavour and nourishment, none having escaped into the water.

4. Vegetables which are composed largely of water, such as marrows, waste less, and are drier than if placed actually in water.