Why cooking vessels are coloured black at the bottom?

The bottom of the vessels is coloured black so that when the vessel is exposed to the heat, it absorbs heat fast as black colour is a good conductor of heat. This makes cooking fast. The upper part of the utensil is kept shining so that minimum heat is lost while cooking.

The reason why black objects help in conducting heat faster is that objects that are black absorb all the wavelengths and it is the hottest possible colour.

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