A chef needs to choose a pan that will allow food to cook as quickly as possible for a special recipe and has decided that he will use one of three pans. Each pan has the same dimensions and design but is made of a different type of metal. The chef will design an experiment that will test and rank the thermal conductivity of the pans by cooking a hamburger patty to an internal temperature of 170 °F in each pan on the same stove burner. The thermal conductivity is the rate of transfer of energy in the form of heat over a period of time through a material.
Describe how thermal conductivity can be measured and compared for each of the pans.