Which of the properties are suitable for a cooking utensil?

High specific heat

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Low specific heat

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High conductivity

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Low conductivity

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Solution

The correct options are
A Low specific heat
C High conductivity
A cooking untensil should easily transfer heat to its content (which implies high conductivity) & not requiring too much heat to rise the temperature (which implies low specific heat), because it would reduce efficiency as more energy heating is required for raising the temperature for high specific heat.

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Similar questions

Substance	Copper	Iron	Aluminium	Water
Specific heat ( $c a l / g^{- 9} C$ )	$0.095$	$0.115$	$0.21$	$1$

(a) Which property of water enables it to modify the climate?

(b) The density of water varies with temperature. What are its consequences?

(c) State the melting point, boiling point, specific heat capacity, specific latent heat of fusion and specific latent heat of vaporization of water.

Which property of copper and aluminium makes them suitable:
(a) for making cooking utensils and boilers?
(b) for making electric wires?

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