Question

Which of the following qualities are best suited for handling a cooking utensil?

• A. high specific heat and low thermal conductivity
• B. high specific heat and high thermal conductivity
• C. low specific heat and low thermal conductivity
• D. low specific heat and high thermal conductivity

Answer 1

The correct option is A high specific heat and low thermal conductivity

High specific heat means high energy required to increase temperature.
Hence for a given amount of energy, temperature would be less for high specific heat.
Low conductivity means heat is not conveyed to all portions of the conductor easily.
Hence, handling the instrument would be easy.