To provide a well-structured response to your question, I'll lay out the claim, evidence, and reasoning based on hypothetical data regarding different metals and their thermal properties. Since I don't have the actual table you're referencing, I'll create a general example based on common properties of metals used in frying pans.
a. Claim
The best choice for the chef's new frying pan is copper.
b. Evidence
From the provided data, copper has the following characteristics:
- Melting Point: 1,984°C
- Conductivity: High thermal conductivity (around 401 W/m·K)
- Specific Heat Capacity: 0.385 J/g·°C
In comparison, other metals like aluminum and stainless steel have lower melting points (around 660°C and 1,500°C, respectively), and lower thermal conductivity (aluminum ~ 205 W/m·K, stainless steel ~ 15 W/m·K).
c. Reasoning
Copper's high melting point (1,984°C) far exceeds the chef's requirement for cooking at temperatures above 500°C, making it a safe option that won't warp or melt under high heat. Additionally, copper's exceptional thermal conductivity ensures that heat is distributed evenly and rapidly across the surface, allowing for quicker cooking times and better control over temperature. Unlike aluminum or stainless steel, which may heat unevenly or take longer to achieve high temperatures, copper provides both efficiency and effectiveness needed in high-temperature cooking. This makes copper the superior choice for a frying pan designed for high-heat applications.
By ensuring that both the heat tolerance and conductive properties are suitable for the chef's needs, the evidenced benefits of copper support the claim that it is the best option for a new frying pan.
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