The moka pot as it should be made: heavy-gauge stainless steel instead of aluminium, so it takes induction, will not pit, and goes in the dishwasher without turning grey. The octagonal body is the shape Bialetti fixed in the thirties and nobody has improved since the facets are there to spread heat evenly around the base. The handle stays cool, the lid closes properly, and the whole thing will outlast the hob you buy it for. Coffee comes out thick, hot and fast.
