Why is it possible to briefly touch a loaf of bread that baking without being burned but not the metal pan in?

You can briefly touch a loaf of bread baking in the oven without getting burned because:

* Bread is a poor conductor of heat. Bread is mostly made of air pockets and flour, which don't transfer heat very well. The heat from the oven is mainly absorbed by the surface of the bread, and it takes a while for that heat to penetrate deeper.

* The surface of the bread is relatively cool. While the inside of the bread is baking, the surface is exposed to the cooler air inside the oven. This creates a slight temperature difference between the surface and the inside.

* Brief contact is key. A quick touch won't give the heat enough time to transfer to your hand.

On the other hand, the metal pan in the oven:

* Metal is an excellent conductor of heat. Metal readily transfers heat, so the pan will be essentially the same temperature as the oven itself.

* The pan is in direct contact with the heat source. The pan is constantly exposed to the heat from the oven's heating elements, so it will be very hot.

Therefore, even a brief touch to the hot metal pan will result in a painful burn.