How does baking pan affect energy transfer when baking cookies?

Answer 1

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).

Answer 2

Glass pans absorb more heat baking time several min shorter.

Shiny metal pans reflect heat baking time several min longer.

Coated metal pans are more like a glass pan.

Now there is a rule of thumb on this to

is that if a baking pan has a stick resistant or dark finish the baked product in contact with it will scorch at the temperature that the recipe calls for so the thing to do is reduce that temperature 10 to 20 degrees 25 is ok if you bake for a couple min longer that called for glass is a poor conductor of heat so its necessary to raise the temperature.

Answer 3

from my perspective, no. it just keeps the cookies from sticking to the pan.