When you put hot water in the freezer and cold water in the fridge, the hot water will freeze more quickly than the cold water. This phenomenon is known as the Mpemba effect, named after a Tanzanian student, Erasto B. Mpemba, who first observed it in the 1960s.
The Mpemba effect is not fully understood, and there are several factors that can influence it, including the initial temperature of the water, the container's shape and material, and the freezer and fridge's specific conditions. Here's what generally happens when you place hot and cold water in their respective compartments:
Hot water in the freezer: Hot water freezes faster than cold water, primarily due to the Mpemba effect. One possible explanation for this is that hot water evaporates more quickly, which causes a reduction in mass and volume, leading to a faster cooling rate. Additionally, hot water may transfer heat more efficiently to the surrounding cold environment, promoting faster cooling and freezing.
Cold water in the fridge: Cold water placed in the fridge will slowly cool down to the refrigerator's set temperature. The fridge is designed to maintain a constant, low temperature, which helps keep perishable items from spoiling. The cold water will eventually reach the same temperature as the fridge's interior and stay at that temperature as long as it remains in the fridge.
It's important to note that the Mpemba effect is not always consistent and can be affected by various factors. In some cases, cold water might freeze faster than hot water, especially if the cooling rate of the freezer is significantly higher than that of the fridge.
To ensure food safety and the efficient use of energy, it's best to avoid placing hot or warm items directly in the fridge or freezer. Instead, allow hot water to cool down to room temperature before transferring it to the fridge, and let cold water sit out for a while before putting it in the freezer. Additionally, always use appropriate containers that can withstand temperature changes and avoid rapid shifts in temperature to prevent potential damage or hazards.