Like, I just bought one of those Granite Stone fry pans, and while cooking some pork chops I got to wondering… Metal conducts heat and electricity, so how do the metal handles on some fry pans and cook pots stay cool while some (mainly solid, single-piece metal pans) get hot to where you need a pot holder to hold or move them?
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For a handle to get hot, the heat must travel from the pan to the handle. Therefore handles are often designed to have a small cross sectional area at the point of contact so even if it is high temperature, only a small amount of heat can make it to the handle.
Then the handle usually has a large surface area so if heat does make it to the handle, the heat will be carried away by the air surrounding the handle. Also note the handle is to the side so heat from the stove won’t heat it up from the bottom.
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