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The heat source is probably from a flame, an oven, or from an electric stovetop. The metal pan or sheet helps to trap the heat and transfer it to the cookies. If there is too much heat or the heat is applied for too long, the the cookies will burn.
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∙ 14y ago
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If a material conducts easily it is good?
Depends on what you want to use it for. It's good if the base of a frying pan conducts easily as it means it'll heat the contents fast. It's bad if the handle of a frying pan conducts easily as the handle will get too hot to hold and burn you.
Why should aluminum for a pan?
Because it conducts heat.
What causes cookies to be burnt on the bottom after be baked?
Try spraying the pan. the sugar is the hottest substance in the cookies and the baking sheet has the most concentrated heat so the combination of the sugar and the concentrated heat causes the bottom to burn
Would water heat up faster in a tin pan or a plastic pan?
Tin pan, because it conducts heat better than a plastic pan.
How does heat get into your stove burner into your soup?
through radiation
What makes the pan burn the cookies?
BEANSSSSSSS!!!!!!!!! and hotness also not stiring it enough
What pan heats up quicker?
One with a copper bottom, copper conducts the heat faster and distributes the heat evenly.
Why is copper good for pan base?
It is good because it conducts heat. Its useful for making jam.
Does the cookie pan effect the browning of cookies?
If the pan is darker it attracts more heat so the cookies are done faster. I would recommend using a light pan as they won't be burned too quickly.
Why is a electric strove is a conduction?
Because the stove burner conducts the heat through the pan to cook the food.
Why do cookies bake faster at the edge of the pan?
they bake faster because there closer to the heat
Why is a frying pan made of metal?
The metal conducts heat better and will cook the food evenly. A high end metal pan covered with a ceramic finish is one of the best cooking pans you can have. Iron skillets have always been considered a good pan as well, but the iron does realise elements in the food as it cooks.
