Jump to content

Why cooking oil runs faster when heated?


kenny1999

Recommended Posts

1 hour ago, kenny1999 said:

I find that when I cook with oil, if the pan isn't hot enough, the oil runs slowly, but when it gets hot enough, the oil runs faster. How to explain this phenomenon?

Liquids normally become less viscous as their temperature increases.

Link to comment
Share on other sites

6 hours ago, kenny1999 said:

I find that when I cook with oil, if the pan isn't hot enough, the oil runs slowly, but when it gets hot enough, the oil runs faster. How to explain this phenomenon?

There are intermolecular forces acting between the molecules in the liquid, which have to be overcome in order for molecules to slide past one another. At higher temperatures, a greater proportion of the molecules have enough kinetic energy to overcome at least some of these forces, reducing the resistance to them moving relative to one another.  

Link to comment
Share on other sites

20 minutes ago, exchemist said:

There are intermolecular forces acting between the molecules in the liquid, which have to be overcome in order for molecules to slide past one another. At higher temperatures, a greater proportion of the molecules have enough kinetic energy to overcome at least some of these forces, reducing the resistance to them moving relative to one another.  

..and the volume of heated liquid tends to increase as the temperature increases..

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.