Does the colour of a baking tray cause a pizza to heat up faster?

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Offline thedoc

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Daniel Weyandt asked the Naked Scientists:
Please help us resolve a bet.

When recently making Pizza a friend insisted his black baking tray would transmit heat faster than the aluminium coloured one.

While everyone knows, that black sheet metal warms up more quickly in the sun, the issue of light absorption does not apply to the baking oven?

Let's assume, they are both made of aluminium and of equal thickness, same height etc.


What do you think?
« Last Edit: 23/09/2014 06:30:01 by _system »


Offline RD

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If blackened by carbon deposits, that black-layer would act as a thermal-insulator, slowing the conduction of heat to the pizza base, when compared to a carbon-free aluminium tray.
« Last Edit: 26/09/2014 16:10:00 by RD »