Careful, Hot! by Yue Fu from taiwan
designer's own words:
In recent years, there has been a strong trend toward cooking your own food, but for the visually impaired, the kitchen is full of dangers.
We chose the hardest part of cooking to overcome for the visually impaired, namely heating food, and designed a pot, wok, and electric ceramic stove set to to help the visually impaired complete the task of heating.
By using a non-directional ring shaped heat insulating handle and wrapping it with bright-colored silicone, visually impaired users are protected from burning themselves while feeling out the positioning of the pot.
Bumps on the inside of the pot that indicate volume, as well as small ridges on the inside of the wok which help push food onto the scapula and the large amounts of tactile indicators on the stove provide the visually impaired with a large amount of guidance when cooking. Through large amounts of tactile and audio signs to assess changes in the environment when cooking, minimizes the risk of being hurt so that the visually impaired are also able to enjoy the joy of cooking.
Ring shaped insulating handle can be held from any direction so that the visually impaired need not worry about the direction of the pot when using.
By moving up with both hands after touching the outermost silicone layer, the ring shaped handle can be safely found, allowing the position of the pot to be accurately and easily found. 
The ring shaped design of the bottom of the pot serves to elevate it so that it can be secured into the grooves of the electric stove, minimizing the chances of the pot being moved when heating.
The inside of the pot has markings which indicate volume and the water level can be determined by placing a hand the bumps.
The handle for the lid of the pot uses the ring shaped design from the side side of the pot to replace the traditionally centered handle, reducing the amount of time the hand needs to be above the heated area. In addition, when taking the lid off, it can be conveniently placed directly onto the table.
The circiles within the wok form a tiered surface, and can make it easier for food to be retrieved by the scapula because the tiered surface holds the food in place so that it can more easily slide onto the spatula.