Which of the following material properties is most suitable for a cooking utensil?

On a cold morning,a metal surface feels colder than a wooden surface because:

Two walls of thicknesses $d_1$ and $d_2$ and thermal conductivities $k_1$ and $k_2$ are in contact. In the steady state,if the temperatures at the outer surfaces are $T_1$ and $T_2$,the temperature at the common wall is

$A$ cylindrical rod has temperatures $\theta_1$ and $\theta_2$ at its ends. The rate of heat flow is $Q \ J s^{-1}$. All the linear dimensions of the rod are doubled while keeping the temperatures constant. What is the new rate of flow of heat?

What properties should a material used for making a cooking pot possess? ($K =$ thermal conductivity,$S =$ specific heat capacity)

According to the experiment of Ingen Hausz, the relation between the thermal conductivity $K$ of a metal rod and the length $l$ of the rod up to which the wax melts is: