When a pan is removed from a heat source, such as a fire or stove, it cools down due to several factors:
Heat transfer to the surrounding environment: Heat naturally flows from a hotter object to a cooler one until thermal equilibrium is reached. When the pan is removed from the fire, it begins to lose heat to the surrounding air, objects, and surfaces. This process is known as conduction.
Convection: As the pan cools down, the air around it becomes warmer. This warm air rises and is replaced by cooler air, creating a convective current. The movement of air helps to carry away the heat from the pan more quickly, enhancing the cooling process.
Radiation: The pan also emits thermal radiation, which is the transfer of heat energy in the form of electromagnetic waves. The rate of radiation depends on the temperature of the pan and its surroundings. When the pan is removed from the fire, it radiates heat into the surrounding environment.
Evaporation: If there is any liquid or moisture on the surface of the pan, it can evaporate, taking away heat energy in the process. This evaporation contributes to the cooling effect.
The combination of these heat transfer mechanisms helps the pan cool down gradually until it reaches the ambient temperature of its surroundings. The rate of cooling will depend on factors such as the initial temperature of the pan, the size and material of the pan, and the surrounding temperature and conditions.