How does baking pan affect energy transfer when baking cookies?
The color of the pan has the biggest effect on energy transfer. A dark colored pan will absorb energy quicker, and so heat up faster. Lighter, shinier pans will heat up slower.
The pan thickness can have an effect. A thicker pan will heat up slower, but will continue to cook the cookies after the pan is removed from the oven. A thin pan will heat up faster, but will do little cooking after the pan is removed from the oven.
Some pans have a layer of air inside them that is supposed to give more even heating to the top surface. These pans may take longer to heat up, but should keep the whole pan at the same temperatures. (As opposed to cookies on the sides getting done faster).
Sounds like a homework question. We know that in an exothermic reaction, heat is taken out of the system and given to the surroundings. Whereas in an endothermic reaction, heat is pulled from the surroundings into the system. I am assuming you are thinking of the cookies as the system. So in this case, energy--in the form of heat--is being taken out of the oven and being put into the cookies. The cookies, using the…
Convection is one of three ways that heat energy can be transferred. Convection occurs only in liquids and gases, in other words, fluids. For example, when the liquid or gas is heated from below, it nearly always becomes less dense, causing it to float upward and further from the heat source. Meanwhile, the cooler fluid from further up sinks down and takes the place of the hot fluid that just floated upward, and then the…
Edited From The First post The amount of substance affects the transfer of thermal energy from the substance by the temperature and thermal capacity. Thermal Energy is basically heat, Which can change a solid into a liquid state, to which is called as 'melting' or a liquid into a solid state which is called Freezing.