A frying pan can be hot even when it is not being used because of residual heat. Residual heat refers to the heat that remains in the pan after it has been used for cooking. When a frying pan is placed on a heat source, such as a stove or cooktop, it absorbs and retains the heat from the burner or element.
Here's how residual heat is generated:
Conduction: When the frying pan is in direct contact with a heat source, such as a gas flame or an electric burner, the metal of the pan absorbs the heat through conduction. The heat energy is transferred from the heat source to the metal of the pan, causing it to become hot.
Insulation: Frying pans are designed to be good conductors of heat, which means they efficiently absorb and distribute heat throughout their surface. However, this also means that they are good insulators, trapping the heat within the pan's material.
Thickness of the pan: The thickness of the frying pan plays a role in retaining heat. Thicker pans tend to retain heat for a longer time compared to thinner pans.
Even after removing the frying pan from the heat source, the metal retains the absorbed heat. Depending on the material and thickness of the pan, residual heat can linger for a significant amount of time. Therefore, it's essential to exercise caution and use oven mitts or pot holders when handling a hot frying pan, even after you've turned off the stove or removed it from the heat source. Always allow the pan to cool down before touching or cleaning it to avoid burns or injuries.