How thin slices of carrot cook faster than a big chunk carrot?

Here's why:

* Surface area: The thin slices have a larger surface area exposed to the heat compared to a whole chunk. More surface area means more places for the heat to penetrate and cook the carrot.

* Volume: A thin slice has a smaller volume than a big chunk, meaning there is less carrot to cook through.

Think of it this way:

* Imagine you have a large block of ice. It will take a long time to melt.

* Now imagine you cut the ice into smaller pieces. The smaller pieces will melt much faster because they have more surface area exposed to the air.

The same principle applies to carrots. The smaller pieces (thin slices) have a greater surface area exposed to the heat, allowing the heat to penetrate and cook the carrot much faster.