What kind of thermal condcutivity , specifie heat and coefficient of expansion requirements would you specify for cooking utensils?

What kind of thermal conductivity and specific heat requirements would you specify for a cooking utensil, Why ?

What do you mean by thermal expansion? Define three kinds of thermal expansion.

What are the meanings of specifis heat, heat of vaporization and heat of fusion?

What do you mean by coefficient of superficial expansion?

What is required to specify the position of an object?

What is required to specify the position of an object?

For a good cooking vessel, the necessary characterstics are a) Large thermal conductivity b) Small specific heat c) Small coefficient of expansion