If a metal is used in making cooking utensils, the thermal conductivity should be high. High thermal conductivity allows the metal to distribute heat evenly across the cooking surface, ensuring that food cooks uniformly without hot spots. This property is crucial for achieving consistent cooking results and preventing burning or undercooking in certain areas. Metals such as copper, aluminum, and stainless steel are commonly used in cookware for this reason. Copper and aluminum, in particular, have very high thermal conductivity, making them excellent choices for pots and pans. Stainless steel, although having lower thermal conductivity, is often used with a copper or aluminum core to enhance its heat distribution properties. Low thermal conductivity would result in uneven heating, making it difficult to cook food properly. Electrical conductivity and density are not as critical for cooking performance as thermal conductivity. Therefore, the correct answer is [B] high.