Question

Cooking oil appears to move more fluidly upon a frying pan after being heated on a stove. Why?​

Answer 1

Answer:

Well there are two principal reasons. First, Viscosity. As liquids become hotter, their viscosity is also lowered, making them flow with less internal friction and resistance.

When heat is applied to molecules, the molecules move or vibrate faster and more space is created between them. This works with liquid or gaseous substances, and even with sound. Try running on a cold day versus running on a warm day and see if you notice that your muscles and blood flow are slower when the temperature is colder. This is what happens to the oil in your frying pan.

Answer 2

Answer:

Because liquid is a fluid and after heating kinetic energy increases BCz of which interpartivle spaces increase and the cooking oil appears to move more fluidly.