(a) Due to the relatively high concentrations of alloying elements (typically chromium and sometimes nickel) stainless steels have relatively low thermal conductivities. (For example, note the value for 316 stainless steel in Table 17.1.) Explain why, in spite of their low k values, stainless steels are commonly used for kitchen pots and pans. Stainless steel has a high heat capacity and heats up quickly, so cooking time is less. Stainless steel is chemically inert and does not come into chemical contact with food. Stainless steel has high corrosion resistance at elevated temperatures. (b) Why are some stainless-steel cookware items clad with copper bottoms? Because copper has a higher thermal conductivity then stainless steel. Because copper has a lower thermal conductivity than stainless steel. Because copper is more corrosion resistant than stainless steel