Question

Why do frying pans have a thick base?

Answer 1

The flames of the heat source do not consistently spread on the bottom of the cooking surface. The thin base has lower heat capacity, therefore would quickly transfer heat and heat cannot spread sideways as much. A thick base will ensure slower heat transfer, so that way the heat will be able to spread sideways for uniform cooking.

Complete step by step solution:
A thick base pan has a higher mass, therefore, higher heat capacity. An object with a large heat capacity absorbs a large amount of heat for a small increase in temperature. Due to its heavy heat capacity, it will provide the food a heavier amount of heat at a lower temperature. This will make sure that the food is cooked well without getting burnt. Objects like pans, pots, and skillets are heated on stoves today by numerous methods that include gas flames, coiled electric heating elements, halogen lights, and also through the induced electric currents. Sometimes the skillet or pan sits down evenly on the cooking surface, sometimes the hot surface will only come in contact with small portions of the skillet. So, the bottom of the pan will vary widely in temperature. Because of thermal conductivity and thermal mass, thicker pans will have better heat distribution and heat retention.

Note: Physical state in which the heat capacity of a substance is lowest is in the gaseous state. In such a state there is a lot of space present between the atoms or molecules. Even a small amount of heat can result in a high degree of unpredictability. This is just contrasting in the case of solid-state substances. We may think that the higher heat capacity of a utensil is better for cooking because it heats faster. But it is completely the other way around. Higher heat capacity indicates that the utensil will just hold the heat and does not let it pass through as much as a lower heat capacity will allow.