The thermal conductivity of steel varies significantly depending on its composition, but a standard value for is approximately .

Standard structural steels are efficient at transferring heat compared to high-alloy versions.

Stainless steel is a relatively . The high Chromium and Nickel content creates a "bottleneck" for heat transfer, which is why stainless steel cookware often has a copper or aluminum core. Galvanized Steel:

Avoid stainless steel; go with carbon steel or, better yet, aluminum or copper.

Increased carbon content slightly interferes with the metal's ability to conduct heat.

Designed for hardness and heat resistance, these alloys often trade off some conductivity.