Grab hold of a sauté pan’s hot handle and it feels like heat is flowing to your hand. But does anything actually flow? There was a time long ago when scientists thought the answer was yes. They envisioned a fluidlike substance, called “caloric,” which would flow from hotter locations to cooler ones much like a river flows from upstream to downstream. In time, the more refined understanding of matter’s ingredients provided a different description. When you grasp the pan’s handle, its faster-moving molecules collide with the slower-moving molecules in your hand, on average causing the speed of
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