I LOVE using the melting ice-cube in my cookware as an example of how to defrost meats and such, but as a scientist (biochemist, NOT physics:yuck:!) I would love to know WHY the heck the ice cube melts so darn fast!! I have explained that it is the way the pan is shaped and the metals its made from, but I do not feel confident in my explanation. Does anyone REALLY know why!? and second... How are you all explaining the phenomenon? Thanks for any helpful info!