Thermal shock is damage or failure caused by a rapid or uneven change in temperature. In a kitchen, it can affect glassware, ceramic cookware, stoneware, equipment components and some food preparations. The risk depends on the material, its thickness, temperature difference, rate of change and existing defects.
Glass or ceramic can crack when heated or cooled unevenly. For example, a cold glass dish placed into a hot oven or a hot dish set on a cold, wet surface may develop stress that exceeds the material’s tolerance. Use only equipment rated for the intended temperature range and follow the manufacturer’s instructions.
Rapid temperature changes can contribute to cracking in baked custards, cheesecakes and other delicate preparations. They can also destabilise some emulsions or cause local coagulation when hot liquid is added too quickly to egg-based mixtures. The result depends on formulation and technique; thermal shock is not the only cause of cracking or splitting.
Example: a cheesecake may crack as it cools if it is overbaked or experiences a rapid temperature change. A glass baking dish may fracture if moved abruptly from a hot oven to a cold surface.
Thermal shock is the rapid temperature change or event that creates stress. Thermal stress fracture is the resulting crack or break in the material.
Chef’s note: allow equipment and delicate preparations to change temperature in a controlled way. Never use cracked glass or ceramic for food service.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
