What propetry of elements led to the use plastic or wood handles on many metal cooking utensils?

The property of elements that led to the use of plastic or wood handles on metal cooking utensils is thermal conductivity.

Here's why:

* Metals are excellent conductors of heat. This means they transfer heat quickly and efficiently.

* Plastic and wood are poor conductors of heat. This means they transfer heat slowly.

When cooking, you want to be able to safely handle the utensil without burning yourself. The metal part of the utensil will get very hot, but the plastic or wooden handle will stay relatively cool, preventing heat transfer to your hand.

In summary: The different thermal conductivity properties of metals, wood, and plastic make plastic and wood ideal materials for handles on metal cooking utensils.