explain why cooking on utensils are often blackened at the bottom and polished at the top?
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The bottom of the cooking utensils is blackened so that it absorbs more heat radiations. On the other hand the polished white surface are bad conductors and bad emitters of the heat radiation. By polishing the upper parts of the cooking utensils we reduce the loss of heat by radiation.
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black surfaces are good absorbers of heat radiations . The bottom of the cooking utensils is blackened so that it absorbs maximum heat radiations . Polished white surface are bad absorbs and hence bad emitters of heat radiations.By polishing the upper part of the cooking utensils the loss of heat by radiation is minimised.
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