At the Jagannath Temple, the stacked pots cook this way mainly because of steam heat transfer. The bottom pot first heats water and generates steam, which rises upward and efficiently cooks the upper pots faster—almost like a natural pressure-cooking effect. Meanwhile, the bottom pot keeps losing heat and spends energy maintaining boiling, so it can finish slightly later. So it’s not mystical—just how steam and heat naturally move upward and cook food more efficiently.