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6

Very theoretically: if the pan is filled to the brim, the upper surface of the cake will be closer to the heating element, so the cake will be somewhat darker. I am actually quite skeptical that this is what happened here. I looked at the review you linked and don't see any indication that they scaled the recipe for the taller pan. Also, they only baked one ...


4

Sort of. Specific heat capacity has units J kg^-1 K^-1; that is joules per Kelvin per kilogram, and is defined per material; (a given kind of) steel has one specific heat capacity, water has another, and so on, regardless of how much of that material you have. Heat capacity (note, no 'specific') is what you get when you have accounted for that mass; water, ...


4

There are two factors at play: First, a taller pan needs longer for the higher batter to bake through, so that the top is exposed to the oven heat longer in total. Note that not the height of the pan per se is an issue, but how high the batter level is inside that pan. Second, in some ovens the distance to the heat source will matter and if the pan (again ...


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