Studies were conducted to evaluate the efficiency of most coomonly available and frequently used karahis for household cooking. Laboratory experiments were conducted on the seven selected karahis namely; brass, aluminium, hindalium, nonstick creHan finish), satilon, cook-n-serve and stainless steel karahis with copper base. The results indicated that stainless steel karahi with copper base was the best in terms of heat conductivity and heat retention properties. The fuel consumption was found to be the best in case of aluminum karahi. Stainless steel karahi with copper bottom came out to be the best in all aspects followed by karahi with non-stick finish.