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

Options

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

D

Explanation

For cooking utensile specific heat should be low and thermal conductivity should be large. So that whole of heat is transmitted to food being cooked.
Correct choice is (d).