Because of their design and form of “cast” 18/10 stainless steel, the handles mostly remain fairly to very cool on electric/induction cookers. They are developed to minimize the heat conduction so you can easily hold them (50°C or 120°F). Watch out for gas cookers … flames lapping the edge of the base can heat up the handles.
John Pawson for Demeyere line:
Thanks to the double-sided construction of the lid, the lid handle of the "John Pawson for Demeyere" line will always remain cool. The long handles of saucepans and sauté pans will also remain cool on electric cookers. The side handles of pots and pans can heat up when cooking with a lot of fluids for a long time. The long frying pan handles will remain cool at the spot where you hold them. However, the first 2.5 inches / 6-7 cm towards the body of the pan can become too hot to hold after frying for more than 30 minutes. Therefore, we advise to use oven cloths.
The side handles of the Atlantis line stay cool on electric cookers for a long time, but can heat up when cooking with a lot of fluids. The long handles of sauce pans, sauté pans and frying pans/skillets remain sufficiently cool except for the part close to the body of the pan.