how do "stay cool handles" on fancy frying pans stay cool?
137804
The handles are powerful insulators, so they don't conduct the heat of the pan into the handles. They release the little heat that they do conduct into the air, therefore feel cool to the touch.
145994
The metal spoon is a good conductor of heat. It also has a handle that protrudes out, with a fair amount of surface area to radiate heat out, and the spoon will also cool by convection. This definitely will cool the coffee down faster.
330815
"Each hob contains one or more coils made of ferromagnetic material. When an alternating current is passed through these coils, a magnetic field of the same frequency is produced. If a magnetic-based pan is placed on the hob, the magnetic field induces a current in the pan. The internal resistance of the pan causes heat to be dissipated, following the Joule effect. Thus it is the pan itself, and not the cooktop, that heats up and cooks the food. Once the pan is removed from the cooktop, the energy transfer stops. The result is a flame-less method of cooking in which it is nearly impossible to start a fire by forgetting to turn off the stove. Parents won't have to worry about their child touching a hot burner because the cooktop surface remains cool. Changing cooking temperatures is achieved quickly because there is no wait for the hob to heat up, only the pan. Since there is no transfer of heat energy between the hob and the pan, less heat is lost into the air, resulting in a more efficient means of cooking, not to mention a more agreeable cooking environment."\n\n\nhope that help?  we just renovated our kitchen and have installed a Miele induction cooktop and it works wonderfully.  It provides much greater control over temperature...and I am still shocked at how quickly water comes to a boil.  Who knew a stove would be so exciting? haha.
1156610
dunk a towel in water....wring it out good....roll it into a tube a stick it in the freezer...it will freeze pretty quick as the fabric allows air to get in. drape this across the back of your neck...your body temp will drop pretty quick\n\nyour kinda cute by the way *wink*
1045292
As others have noted, it is primarily because the surface is cooled by contact with the air. But there are actually 2 effects that take place at the surface that cause this cooling:\n\n1) Convection currents - air moving over the surface removes heat through collisions between the faster-moving molecules in the soup with the slower-moving air molecules.\n\n2) Evaporation - this also cools the soup. Water molecules in the soup that are in contact with the surface have a certain probability of having enough energy to break the physical attractive bonds between water molecules that keeps water a liquid. These molecules become a gas, water vapor.\n\nAt higher temperatures, a greater number of water molecules have enough energy to vaporize and leave the soup at the surface.\n\nThe soup cools at the surface when this occurs because if the faster molecules leave the soup, only the slower molecules (cooler) are left behind.
126902
The ability to stay cool in most situations.
402010
ok, first of all, get a heatpipe system.  decent cooling and less hassle than liquid. the evercool model is like 30 bucks.  also dont use cheap thermal paste. spend the money for arctic silver. you can get arctic V offa ebay for like 2 bucks, at frys its around 12. also arctic clean is good to take off the old crappy compound. cheap thermal compound SUCKS.
29175
They're essentially hot-swappable drives which contain all of the interface components on the other side of the handle. They're "Hard drives on a mounting plate."\n\nHope that helps.
457072
The cooling effect is caused by the air or water removing heat from your skin. The water being much more dense, can and does remove much more heat than air. If the water and your hand are stationary, your hand will eventually heat up the water touching your hand and then it will feel warmer. As soon as you move your hand the cooler water will be felt again. This is where Chill Factor can be explained also.  As the wind speed increases the fresher cold air removes more heat from the skin making it "feel" colder.
875879
Hi. The burners are cooled by the gas flowing through them. This is the 'normal' condition.
795677
cooling it or pressurized it
161566
Food can be heated at least four different ways in an "oven" and some use more than one way.  The oven may be named for the principle method of heating because of any advantages.\n\nMicrowave ovens use microwaves to agitate the electrons of molecules in the food, especially water.  Conduction is the direct flow of heat from one body to another by contact.  Although an oven may not heat food directly by conduction, the food container (bake pan?) may heat up first then conduct heat into the food.  Food may also be heated in an oven by convection.  Hot gas rises and cool gas falls due to differences in density when the hot gas expands and the gases circulate through the oven by natural or forced convection (perhaps using a fan).  Lastly food may be heated in an oven by radiation of heat similar to the warmth you feel when holding your hand up towards the sun.  Radiation heating occurs because the electrons in the metal oof the heating elements are raised to higher orbits and when they return to rest positions they re-emit the energy (supplied by electricity passing through resistance) as infrared radiation which is electromegnatic like light but of much longer wavelengths.  Food is broiled by close exposure to the hot heating element.\n\nRadiation heating may also be produced using banks of specialy light bulbs (which may grow red) that emit infrared radiation.  When the radiation strikes the object to be heated (paint, etc.) it enters the molecules and agitates the electrons of the materrial increasing vibrations heats the material.\n\nSome colors are more easily heated by infrared radiation than others.  At the extremes, black absorbs almost all radiation and heats up while pure white reflects most radiation and stays cool.  That is why you may stay "cool" in the summer heat wearing light or white clothes (like the desert dwellers).
213435
Assuming they're already nice and clean, a layer of shortening/spray-on vegetable oil usually does the trick for Cast Iron dutch ovens... I would imagine that it would do the same for a grill.
1049552
Do you wash your Teflon pans after cooking in them?\nOf course you do!\nJust because Teflon resists sticking does not mean that it does not get dirty.
808480
This is known as; "Love Handles" and come in handy for obvious reasons. You can keep them. ;-)
489055
1. Get a common heavy pliers.\n\n2. Get a common three- or four-tined eating fork.\n\n3. Use the pliers to bend the inner tine(2) back at the base to a 90-degree angle, so that only the outer two tines are facing out.\n\n4. Fill a Dutch oven withabout three inches of water.\n\n5. Wet a standard bath towel.\n\n6. Proceed to the nearest operational electrical outlet providing at least 10 amps of 120 volt, single-phase alternating current.\n\n7. Place the wet towel on the floor near the outlet.\n\n8. Place the water-filled Dutch oven on top of the towel.\n\n9. Remove your shoes and stand in the Dutch oven, ensuring your feet are covered with water. \n\n10. Insert the fork in the outlet, making contact with the home wiring.\n\n11. Die, and spare the world another person so dumb, he asks on Yahoo! Answers how to violate the Yahoo! Terms of Service and invade other Yahoo! users' privacy.
165404
The CPU heatsink is used to cool the processor,it takes the air to cool down processor.