conduction causes a frying pan to get hot on a stove....................
thermal
Because it was a cookbook
through radiation
When you cook an egg in a frying pan, you are primarily using conduction heat. This occurs as the heat from the stovetop is transferred directly to the frying pan and then to the egg, cooking it. Additionally, if you are using a gas stove, there may also be some convection heat involved as the hot air surrounds the pan.
Because the pan and the stove is the same temp. and when the stove is heated it transfers through the pan and makes the pan hot.
Only as long as it's under your immediate and direct supervision. An electric pan full of hot grease is just as dangerous as a frying pan full of hot grease on a stove.
The pan gets hot on a hot stove because of conduction, which is the transfer of heat energy from the stove to the pan through direct contact. The stove's heat causes the molecules in the pan to vibrate and create thermal energy, increasing the pan's temperature.
Ice melts faster in hot water than in a frying pan. When ice is placed in a hot frying pan, it forms a layer of steam which it floats upon, that insulates it, to some degree, from the frying pan. Thermal conduction is better when it is immersed in hot water.
Look for a "frying pan" Icon on your mini-map that usually marks a stove, most houses have one, it's just common sense. well, not every "frying pan" icon is all stove, some are range, which means we need a map on where to find a stove
frying pan.
what pan? if you are talking about on a stove its because the element on the stove gets hot when you turn it on and the heat gets transferred from the element onto the pan.
Yes, a frying pan on a stove primarily involves conduction energy. When the stove is heated, it transfers thermal energy directly to the pan through direct contact. This heat is then conducted through the material of the pan, cooking the food inside. Thus, the cooking process relies on conduction as the primary mode of heat transfer.