Q.Why are the bottoms of cooking utensils blackened and the tops polished?
The blackened bottom absorbs the stove's radiant heat efficiently (good absorber), while the polished top is a poor emitter, so less heat is lost from the food.
A blackened surface has absorptivity close to 1 — the bottom therefore absorbs the maximum possible radiant heat from the flame or heater. A polished surface is a poor absorber and, by Kirchhoff's law, an equally poor emitter — so the polished top radiates away very little of the heat, keeping the contents hot. Each surface exploits the absorber-emitter connection in the opposite direction.
The blackened bottom absorbs the stove's radiant heat efficiently (good absorber), while the polished top is a poor emitter, so less heat is lost from the food.
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