Because the hot food posses high kinetic energy and diffuse in air rapidly so we get the smell of hot cooked food easily whereas the particles of cold food posses less kinetic energy and we are not able to smell them easily.

**Reasons for the Small of Hot Sizzling Food Reaching You Several Metres Away**

There are several reasons why the smell of hot sizzling food can reach you from several meters away, while the smell of cold food requires you to be closer. These reasons are primarily related to the physical properties of smell molecules, the process of diffusion, and the influence of temperature on these processes.

**1. Volatility of Smell Molecules**

- Smell molecules, also known as odorants, are volatile compounds that evaporate from the food and travel through the air to reach our noses.
- Hot sizzling food releases a larger number of volatile odorants due to increased heat. As a result, more odorants are available in the air to be detected from a greater distance.
- Cold food releases fewer volatile odorants as the lower temperature reduces the rate of evaporation. Therefore, the smell is less easily detectable from a distance.

**2. Diffusion and Air Movement**

- Smell molecules move through the air by a process called diffusion, which involves the random movement of molecules from an area of higher concentration to an area of lower concentration.
- Hot food releases a greater concentration of odorants into the air, creating a higher gradient of smell molecules. This concentration gradient leads to faster diffusion and allows the smell to spread over a larger area, reaching you several meters away.
- Cold food releases a lower concentration of odorants, resulting in a weaker concentration gradient. As a result, the diffusion process is slower, and the smell is less likely to travel a significant distance.

**3. Temperature and Molecular Motion**

- Temperature influences the kinetic energy and movement of molecules. Higher temperatures increase the molecular motion and result in faster diffusion.
- Hot sizzling food has a higher temperature, which increases the kinetic energy of the odorant molecules. This increased molecular motion facilitates faster diffusion, allowing the smell to travel a greater distance.
- Cold food has a lower temperature, causing the odorant molecules to have lower kinetic energy and slower movement. Consequently, the diffusion process is slower, and the smell is not as easily detectable from a distance.

In conclusion, the combination of the volatility of smell molecules, diffusion, air movement, and the influence of temperature on molecular motion contributes to the phenomenon where the smell of hot sizzling food can reach you from several meters away, while the smell of cold food requires closer proximity.