About the Biot Number
The Biot number (Bi) is a dimensionless quantity used in transient heat transfer to compare two competing resistances: the resistance to heat conduction inside a solid and the resistance to heat convection across its surface into the surrounding fluid. It answers a practical question whenever an object is heated or cooled — does the whole object change temperature together, or does the surface change much faster than the core?
The formula
The standard definition is:
Bi = h × Lc / k
- h — the convective heat transfer coefficient at the surface, in W/m²·K (how effectively the surrounding fluid carries heat away from or into the surface)
- Lc — the characteristic length of the solid, in meters, defined generally as volume divided by surface area (V/As)
- k — the thermal conductivity of the solid material, in W/m·K (how effectively heat moves through the solid itself)
Characteristic length by shape
For the common shapes used in textbook and design problems, V/As simplifies to a single dimension of the body:
- Flat plate / slab (cooled on both faces): Lc = L, the half-thickness
- Long cylinder (cooled around its circumference): Lc = r/2, half the radius
- Sphere: Lc = r/3, one-third the radius
This calculator applies whichever formula matches the shape you select, using the dimension you enter as L (plate) or r (cylinder and sphere).
Interpreting the result
Bi is the ratio of internal conduction resistance (Lc/k) to external convection resistance (1/h). When Bi < 0.1, conduction inside the solid is so much faster than convection at the surface that the whole object can be treated as having one uniform temperature at any instant — the basis of the lumped capacitance method used in simple cooling/heating time calculations. As Bi grows past roughly 0.1, temperature gradients inside the solid become significant and the lumped assumption breaks down; problems in that range are normally solved with Heisler charts or a full transient conduction (Fourier series) solution instead. At very large Bi (commonly cited as above 40–100), the surface essentially snaps to the fluid temperature immediately while the interior lags well behind.
Working with units
Keep inputs in consistent SI units: h in W/m²·K, k in W/m·K, and the dimension in meters. Because Bi is dimensionless, using consistent units throughout is what makes the ratio meaningful — mixing unit systems (e.g., inches with SI conductivity) will silently corrupt the result.
Frequently Asked Questions
What is the Biot number and why does it matter?
What does Bi less than 0.1 mean?
How is the characteristic length Lc calculated?
What happens when the Biot number is large?
Common Tip Percentages
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| Category | % of Net Income | Examples |
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Common Measurement Conversions for Everyday Use
| Quantity | US / Imperial | Metric Equivalent |
|---|---|---|
| 1 cup | 8 fl oz | 237 mL |
| 1 pint | 16 fl oz | 473 mL |
| 1 quart | 32 fl oz | 946 mL |
| 1 gallon | 128 fl oz | 3.785 L |
| 1 lb | 16 oz | 453.6 g |
| 1 ft | 12 in | 30.48 cm |