Today, I was reading an article How Thermoses Work It goes on to explain all three processes of heat transfer:
In Convection, It states,
If it weren't for convection your soup would stay hot a lot longer, because it turns out that air is a pretty poor heat conductor.
What does it have to do with air being poor conductor for the soup to stay hot a lot longer?
In other words, if air were a good conductor of heat, would your soup stay hot for longer?