Fun fact of the day: blood is black.
We think blood is red because we get a cut and it bleeds red. But anyone who's seen a REAL injury knows that blood is truly black. It looks red when it's thin and in small amounts. Just like how water looks clear until you're in the ocean and it's blue.
Your broiler coils become red when they're turned on because they're transitioning from a very, very, VERY light black color to a "slightly-less-black", AKA red. The energy in your once room-temperature broiler is dispersing and becoming more thin, just like your blood when it comes out of your skin.
Your broiler coils become red when they're turned on because they're transitioning from a very, very, VERY light black color to a "slightly-less-black", AKA red. The energy in your once room-temperature broiler is dispersing and becoming more thin, just like your blood when it comes out of your skin.
26-30, M