Final answer:
The bottoms of stainless steel pots and pans are lined with metals like aluminum or copper to improve heat distribution and minimize corrosion. These metals have better thermal conductivity than stainless steel and form protective oxide layers.
Step-by-step explanation:
Why Stainless Steel Pots and Pans are Lined with Another Metal
The bottoms of stainless steel pots and pans are usually lined with another type of metal to enhance their thermal conductivity and corrosion resistance.
Stainless steel, which is an alloy of iron with a small amount of chromium, has poor thermal conductivity, which means that it does not distribute heat evenly across the cooking surface.
By lining the bottom with more conductive metals such as aluminum or copper, heat distribution is improved, leading to better cooking performance. Additionally, these metals form protective oxide coatings that prevent the pan from corroding.
Moreover, in the context of modern appliances such as flat ceramic electric stoves, materials like ceramic are chosen for their moderate conductivity and good insulating properties. It allows for the pot above the heating element to be heated effectively while keeping the adjacent surface area cool enough to touch safely.
This principle of controlled conductivity and protection is a recurring theme in material selection for kitchenware and appliances.