Question 1b (1 pt): The thermal conductivity of pure iron is about 80 J/m s °C,

Question

Question 1b (1 pt): The thermal conductivity of pure iron is about 80 J/m s °C, how does this compare to the thermal conductivities of stainless steel and cast iron? If there is a difference, what do you think causes this difference? Hint: what is the difference between pure iron and cast iron or stainless steel? Note: a typical stainless steel is ~71% iron with about 18% chromium, 10% nickel, and 0.14% carbon. Cast iron is steel with more than 2% carbon. Thermal conductivity of pure iron is higher than both that of cast iron and stainless steel. This is likely because both cast iron and stainless steel contain impurities which disrupt thermal conduction through lattice vibration. Cast iron contains a large amount of interstitial carbon, while stainless steel contains a sizable concentration of chromium and nickel. It is likely that the larger amount of substitution atoms in stainless steel has a greater negative impact on thermal conductivity compared to the 2% interstitial carbon in cast iron. Extra Question 1c(0.5 pt): Why would anyone want to have all of these different materials for the cooking pans? In what culinary situations would you want to use one material over another?

Explanation / Answer

In culinary situations, sometimes we need to cook faster, at other times slower.

The higher the thermal conductivity, the more will be the heat transfer between the heat source and the food, via the pan.

Hence for fast cooking, we need to use a pan with higher thermal conductivity. For slow heating, we need a pan with lower thermal cnductivity.

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