Metals tend to have lower heat capacities, so they heat up rapidly.
Metal are mostly good conductors of heat
Cheap pans are usually made of aluminum because it is inexpensive. Other metals and materials are actually better and healthier for cooking in, but they cost more, which means the pans cost more.
They don't melt of loss shape, can be fashioned into lots of shapes and sizes and are relitivly cheap
Handles of pots and pans are typically made of non-metals, such as plastic, silicone, or wood, because these materials are better at insulating heat and preventing burns. Non-metal handles remain cooler to the touch during cooking, enhancing safety and comfort. Additionally, non-metal materials can be more lightweight and ergonomic, making them easier to handle while cooking.
Such containers are known as pots or pans. Pans usually have a lower rim, and are made of metal, while pots are usually bigger, heavy pans which can be both metal and ceramics.
It is metal because it absorbs heat and the heat heats up whatever you are cooking
Aluminium.
Aside from metal, glass may be found in pots and pans; primarily in lids. This is a very useful material for the lids of cooking pots/pans, as it allows one to see the contents of the pot/pan, and is a good insulator of heat.
Steel pans are actually more expensive as aluminum is one of the cheapest metal materials to use for cooking equipment. Steel is not too much more expensive as it isn't as preferred as its counterpart stainless steel.
Serving spoons are conductors because they are made of metal and any metal is a conductor
Transition elements are used to make pans because they have high melting points and are chemically inert, making them resistant to corrosion from cooking oils and acidic foods. They also have good thermal conductivity, which allows for even heating and cooking of food. Additionally, transition metals can form strong bonds with other elements, giving the pans durability and longevity.
Metal pots and pans are used for cooking because they conduct heat well, resulting in even cooking and faster cooking times. They are also durable, non-reactive with acidic or basic foods, and can withstand high cooking temperatures without warping or cracking. Additionally, metal cookware is relatively easy to clean and maintain.