Student: Michael Fenech, Kathleen Perzanowski* and Steven Sibona
Mentor: Peter Loth
Rectangular baking pans have heat concentrated around the corners and edges causing the product to be overcooked in those areas. Circular baking pans have the most even heat distribution, allowing the product not to be overcooked around the edges. We have found a happy medium to these two pan shapes allowing for maximizing oven space without sacrificing an overcooked product. We have considered many different shapes for our baking pan, keeping in mind two criteria: the most even heat distribution and the most effective shape. We chose a rounded rectangle as our best fit. Here, we are comparing the area of our rounded rectangle pan to the area of a regular rectangular pan.
* Honors Senior