For cooking of food, which of the following types of utensil is most suitable?

1. High specific heat and low conductivity
2. High specific heat and high conductivity
3. Low specific heat and low conductivity
4. Low specific heat and high conductivity

Low specific heat and high conductivity

Reason — Low specific heat allows the utensil to heat up quickly with less amount of heat and high conductivity ensures that heat is distributed throughout the utensil, promoting uniform cooking of the food.