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NCERT Exemplar · Q17

Q.These days people use steel utensils with copper bottom. This is supposed to be good for uniform heating of food. Explain this effect using the fact that copper is the better conductor.

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Copper has a much higher thermal conductivity than steel, so heat entering at one hot spot on the copper base spreads out sideways almost instantly, evening out the temperature across the whole base before it passes up into the steel walls. A pure-steel base, being a poor conductor, would stay hot only where the flame touches it, cooking the food unevenly.

A gas flame or an electric coil heats only a small patch directly beneath the pan - not the whole base at once. What happens next depends entirely on how well the base material conducts heat sideways.

Steel is a poor conductor (thermal conductivity ksteel≈20k_{\text{steel}} \approx 20 W/m·K). If the pan's base were pure steel, heat would barely spread from that small hot patch: the centre would scorch while the edges stayed cool, giving uneven cooking.

Copper is an excellent conductor (thermal conductivity kcopper≈385k_{\text{copper}} \approx 385-400400 W/m·K, roughly 20 times that of steel). By Fourier's law of conduction,

dQdt=−kAdTdx,\frac{dQ}{dt} = -kA\frac{dT}{dx},

a larger kk means a much larger rate of sideways heat flow for the same temperature gradient. So heat entering the copper base at the hot spot rushes outward through the copper almost as fast as it arrives, and within a short time the whole copper disc is at nearly the same temperature. …

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