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Tap water heats up faster than cooking oil, but cooking oil cools down quicker. We discovered this in doing an experiment that measures cooling rate at 30 second intervals. The experiment was done two days ago, we did two tests and we believe we are acurate. If you would like to try for yourself, heat up the same amount of cooking oil and tap water and time it while it cools. Don't believe everything you hear, but do it yourself!

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14y ago
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10y ago

Water boils at 100°C and does not get any hotter than that.

However, oil must be at a minimum of 162°C, working best at 190°C. As oil can be much hotter, the food it is frying cooks much quicker.

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13y ago

Because the water is denser than the cooking oil. :)

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13y ago

Each material has a specific density; the components of cooking oils (fatty acids) are not so dense as water. The density is related to chemical composition and structure.

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12y ago

Mostly because milk is more susceptible to burn and oil has to get to very hot to burn.

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10y ago

the particles in oil have a stronger attraction force than particles in water therefore slowing down the flow of the speed making oil more viscous yet less dence

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Q: Why does oil heat up faster than milk?
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