Why does a black pan get hotter than a lighter pan in a dark oven? Everything I've read says that it is the visible light that causes the increased absorption of heat.


closed as unclear what you're asking by John Rennie, JMac, Yashas, Bill N, Norbert Schuch Oct 12 '17 at 6:53

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    $\begingroup$ As far as I know I doesn't. Can you cite a source providing evidence that it does? $\endgroup$ – John Rennie Oct 6 '17 at 15:43
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    $\begingroup$ @JohnRennie: I've heard this as "cooking lore" as well, but I don't have a definitive source either. In the long run, of course, both would reach the same equilibrium temperature with the oven. But it's not implausible that a dark-colored pan would heat more quickly than a shiny one due to the increased absorption of IR radiation from the oven walls (assuming that absorptivity is similar in the visual and the IR); and faster heating of the pan would affect the qualities of the finished baked good. $\endgroup$ – Michael Seifert Oct 6 '17 at 16:20
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    $\begingroup$ @MichaelSeifert: it seems likely to me that heating in the oven is dominated by convection. $\endgroup$ – John Rennie Oct 6 '17 at 16:22
  • $\begingroup$ @michael If that was so, the idea of a "convection oven" would be pointless $\endgroup$ – Philip Roe Oct 6 '17 at 16:48
  • $\begingroup$ @JohnRennie - although various things (biscuit/cinnamon rolls in the refrigerator case at the supermarket) have different temperatures given for 'dark' pans vs glass pans. $\endgroup$ – Jon Custer Oct 6 '17 at 16:48