What are the basic requirements of a cooking utensil in respect of specific heat, thermal conductivity and coefficient of expansion?

Answer

To answer the question regarding the basic requirements of a cooking utensil in terms of specific heat, thermal conductivity, and coefficient of expansion, we can break it down into three main points:

### Step-by-Step Solution:

1. **Specific Heat:**
- **Definition:** Specific heat is the amount of heat required to raise the temperature of a unit mass of a substance by one degree Celsius.
- **Requirement:** For a cooking utensil, we want the specific heat to be **low**.
- **Reasoning:** A low specific heat means that the utensil will heat up quickly with less energy input, allowing for faster cooking. If the specific heat were high, it would take longer for the utensil to reach the desired cooking temperature.

2. **Thermal Conductivity:**
- **Definition:** Thermal conductivity is a measure of a material's ability to conduct heat.
- **Requirement:** The thermal conductivity of a cooking utensil should be **high**.
- **Reasoning:** High thermal conductivity ensures that heat flows quickly through the material of the utensil, which facilitates faster cooking. If the thermal conductivity is low, heat transfer will be slow, resulting in longer cooking times.

3. **Coefficient of Expansion:**
- **Definition:** The coefficient of expansion is a measure of how much a material expands when heated.
- **Requirement:** The coefficient of expansion should be **low**.
- **Reasoning:** A low coefficient of expansion means that the utensil will undergo minimal change in volume when heated. This is important because significant expansion can lead to warping or damage to the utensil, affecting its performance and lifespan.

### Summary:
- **Specific Heat:** Low (for quick heating)
- **Thermal Conductivity:** High (for fast heat transfer)
- **Coefficient of Expansion:** Low (to minimize volume changes)