A metallic untensil which is most suitable for cooking, should have

Options

A. low thermal conductivity and low specific heat
B. high thermal conductivity and high specific heat
C. low thermal conductivity and high specific heat
D. high thermal conductivity and low specific heat

Answer

To determine the most suitable metallic utensil for cooking, we need to analyze the properties of thermal conductivity and specific heat. Here’s a step-by-step solution:

### Step 1: Understand Thermal Conductivity
- **Definition**: Thermal conductivity (K) is a measure of a material's ability to conduct heat. A good cooking utensil should have high thermal conductivity so that it can transfer heat efficiently to the food.
- **Conclusion**: The utensil must have **high thermal conductivity**.

### Step 2: Understand Specific Heat
- **Definition**: Specific heat (c) is the amount of heat required to raise the temperature of a unit mass of a substance by one degree Celsius. A good cooking utensil should have low specific heat to avoid excessive temperature rise, making it uncomfortable to handle.
- **Conclusion**: The utensil must have **low specific heat**.

### Step 3: Analyze the Options
Now, we will evaluate the given options based on our conclusions:
1. **Low thermal conductivity and low specific heat** - Not suitable (low heat transfer).
2. **High thermal conductivity and high specific heat** - Not suitable (high heat retention).
3. **Low thermal conductivity and high specific heat** - Not suitable (poor heat transfer).
4. **High thermal conductivity and low specific heat** - **Suitable** (efficient heat transfer and manageable temperature).

### Final Conclusion
The most suitable metallic utensil for cooking should have **high thermal conductivity and low specific heat**. Therefore, the correct answer is **Option 4**.

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