The Arizona STEM Acceleration Project

Heat Transfer in the Kitchen

Heat Transfer in the Kitchen

A 6-8 Grade STEM Lesson

Bryce Wolcott

April 2023

Notes for Teachers

In this lesson, students will show how heat transfers into an egg during the hard-boiling process, and additionally, different methods of how heat can transfer out of an egg during the cooling process.

List of Materials

• 9 eggs
• Water
• Ice
• Stove (or electric kettle)
• Oven
• Bowl
• Pot
• Baking pan
• Oven mitts
• Large spoon or tongs
• Timer
• Thermometer

Arizona Standards

Physical Science:

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6.P1U1.1: Analyze and interpret data to show that changes in states of matter are caused by different rates of movement of atoms in solids, liquids, and gases (Kinetic Theory).

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6.P1U1.2: Plan and carry out an investigation to demonstrate that variations in temperature and/or pressure affect changes in state of matter.

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Science and Engineering Practices

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• analyze and interpret data
• engage in argument from evidence

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Mathematical Practices:

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6.MP.5 Use appropriate tools strategically.

6.MP.6 Attend to precision.

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Ed Technology:

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6-8.6.c. Students create artifacts using digital tools to communicate complex ideas textually, visually, graphically, and auditorily.

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6-8.5.b. Students find and organize data and use technology to analyze and represent it to solve problems and make decisions.

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6-8.1.b. Students identify and begin to develop online networks of experts and peers to customize their learning environments in accordance with school policy.

Objective(s):

Test the speed of heat transfer into an egg by two different methods during the hard-boiling process.

Test the speed of heat transfer out of an egg by three different methods while cooling after hard-boiling.

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Agenda (two 50-minute class periods)

Day 1 (45 minutes)

• Anticipatory set
• Heat transfer content (reading and video)

Day 2 (120 minutes)

• Heat Transfer Lab

Intro

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1. What’s the best way to cook an egg?

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1. Of all the way you know to cook an egg, what do they have in common?

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1. What happens to an egg when it’s cooked?

Homeostasis content

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Read the lessons on Heat, Conduction, Convection, and Thermal Radiation. Be sure to watch the videos at the end.

Click “View Practice” at the bottom of the screen and complete a practice session for each lesson until you reach a Skill Level of Mastery.

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Heat Transfer Lab Instructions

• This lab is designed to be conducted by a student at home in an online, self-paced program, under adult supervision.
• Click here for the lab document, which provides the instructions, as well as a place for students to document their work.

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Assessment

1. Day 1 Adaptive Practice on Heat, Conduction, Convection, and Thermal Radiation.

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1. Day 2 Interpretation Questions in the lab instruction document.

Differentiation

1. Students could be given a version of this lab in which the type of heat transfer being investigated in each step (conduction, convection, or thermal radiation) is explicitly stated. This would guide students in their explanations.

Remediation

Extension/Enrichment

1. Students could be asked to draw diagrams of heat transfer into and out of an egg by conduction, convection, and thermal radiation, and use the insights from these diagrams to design a process to cook (and cool) eggs even faster than the methods tested in this lab.