Stainless steel and titanium are comparatively poor conductors of heat in the context of cooking vessels. Stainless steel exhibits lower thermal conductivity than copper or aluminum, resulting in slower and less even heat distribution. While its durability and corrosion resistance are advantageous, stainless steel cookware may require additional layers for better heat performance. Titanium, despite being lightweight and corrosion-resistant, has lower thermal conductivity compared to copper and aluminum, making it less efficient in distributing heat. These characteristics position stainless steel and titanium as materials suitable for applications where precise temperature control is less critical than other factors like durability or weight.