When developing a product such as cookware specific heat well as health cost and ease of use our important factors to consider one of the materials tested which is the best suited for cookware and why explain based on safety/health cost specific heat and ease of use

In short, the thermal conductivity of a material is how readily that material absorbs and transmits (releases) energy. When the fire or heating element of a range comes in contact to a pan, the energy from the heat source is transmitted to the pan. This increases the internal kinetic energy of the pan (commonly called "heating up"). The heated material then transmits the energy to nearby materials that are at a lower average molecular kinetic energy level (at a lower temperature than the material). The higher the thermal conductivity of the material, the faster it will heat up and also, the faster the heated area will spread to unheated areas of the same piece of material.

For example, if we placed a large sheet of stainless steel (fairly low thermal conductivity as cooking materials go) on a burner and turned on the burner, the area directly under the burner would get hot while the rest of the sheet slowly heats up. The burner imparts heat quickly only to the region of steel directly over it. The rest of the pan heats up from the conduction of the heat from that spot. When the outer edges of the sheet have reached a hot temperature, the spot directly over the burner would be extremely hot. The figure below shows an example of the temperature of the sheet of steel over a gas burner. The hottest parts are shown in white, hot is red and cool is blue.

Explanation:

No explanation hope i'm not wrong

when [oh-] is 10-5  m, and [h3o+] is 10-9  m, the poh is 5 and ph is 9. again in both cases the sum of ph and poh is 14. however, the hydrogen ion concentration is not always going to be equal to exactly 1 x 10 raised to a negative number. for example, we skipped over the value of 2.0 x 10-7.