Question

Why is the base of a cooking pan made thick and heavy ?

• A. no heat distribution
• B. low conduction
• C. better heat distribution
• D. none of these

Answer 1

The correct option is C better heat distribution

Thicker pans can have better heat distribution and heat retention due to thermal conductivity and thermal mass. Pans, pots, and skillets are heated on stoves today by a variety of methods including gas flames, coiled electric heating elements, halogen lights, and through induced electric currents. Sometimes the skillet or pan sits down uniformly on the cooking surface; sometimes the hot surface only comes in contact with small portions of the skillet. So, the bottom of the pan can vary widely in temperature.