– how come when you double the temperature it doesn’t cut the cooking time in half?

Question

– how come when you double the temperature it doesn’t cut the cooking time in half?

In: Physics

Answer 1

Increasing the temperature in an oven increases the delivery of energy to the surface of the food, but for it to be cooked, that heat needs to be conducted through to the middle. This process doesn’t scale linearly with outside temperature, so if you half the cooking time, it will still be raw/undercooked.