– how come when you double the temperature it doesn’t cut the cooking time in half?
In: Physics
First of all, you would have to be quite precise before “doubling the temperature” was a meaningful action. 25 Celsius room temperature can be doubled, to a physicist, into 323.15 Celsius, or 613.17 Fahrenheit. Either arbitrary scale can be converted to the absolute Kelvin scale, the only one besides Rankine that can be properly “doubled”.
But you didn’t have that in mind, did you?
A different doubling: let’s think about the action of putting heat into the food. Heat is a different metric: it’s measured in joules, or with respect to time as joules-per-second (aka watts).
And when you cook, you put heat into the food. And you could double the wattage of heat put into the food, and so ideally double the total joule-age of heat put into it. But you’d probably screw up the food, and I don’t think Gordon Ramsay would allow you to call what you’ve done “cooking” anymore.
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