He is mostly water, which has ten times the heat capacity of any metal.
Specific heat capacities can be looked up in a table, like this one.
This is the result of the water's mass and specific heat capacity.
Water has a higher heat capacity and thus there is more energy in the food object to continue the cooking.
Sugar's heat capacity should be in between that of water and fat.
The heat capacity of most systems is not a constant.
The system therefore can be said to have a negative heat capacity.
The more you have the greater the heat capacity and the longer it will take to cool.
This is governed by the heat capacity of the gas.
I think the answer has to do with heat capacity and how your oven works.
Helium is also used because of its' greater thermal capacity than nitrogen.
Water/glycol has a high thermal capacity and is therefore convenient to handle.
The dome has low thermal capacity with forced ventilation.
Because water has a larger thermal capacity than air, land surfaces will heat more rapidly during the summer season.
The thermal capacity of the air in a given volume also increases, being proportional to mass.
This allows for additional thermal capacity without requiring a separate insulated storage tank.
At the first stage four units with a thermal capacity of 25 MWt each were built between 1976 and 1983.
In addition, unit 7 has thermal capacity of 80 MW.
The heat plant has an installed thermal capacity of 512 MW.
Because of its low thermal capacity, large amounts must be used, which creates a problem of noise.