Red Objects Strangely Feel Cooler to the Touch Than Blue Ones

A study reverses our usual expectations about sensation and colors, with a twist

Join Our Community of Science Lovers!


On supporting science journalism

If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today.


It’s as basic as water faucet handles: red means hot and blue means cold. That simple fact just got more complicated, according to a surprising study in the July 3 issue of Scientific Reports  which shows that blue objects feel warmer to the touch than red ones of the same temperature. (Scientific American and Scientific Reports are part of Nature Publishing Group.)
 
Participants in the study were led into a pitch-dark room with a temperature-controlled plate lit up in either blue or red. Placing their hands on the surface, they were asked to state whether it felt warm. Red-colored surfaces needed to be about 0.5 degrees C hotter than blue ones before they felt at all warm to the touch.
 
“I was very surprised,” says Hsin-Ni Ho, a communications researcher at the Nippon Telegraph and Telephone Corporation in Japan and the study’s lead author. “I think as most people, our expectation is that red objects should feel warm and blue objects should feel cold. We get a totally reversed result. At first I was like, ‘Oh, is something wrong?’”
 
The result seemed to fly in the face of both our intuition about how red and blue should feel and other research into color and temperature. Earlier studies, for instance, had shown that red or blue room lighting can make a person feel warm or cold.
 
The reason her team’s results seem contrary, says Ho, is that unlike most previous research the new study tested how we perceive the temperature of objects we directly touch.
 
When it comes to touch, what we feel might be strongly influenced by our expectations. “When you look at a red object you expect it to be warm. You have something already in your mind,” Ho says. “The contrast between the expectation and actual temperature perception will influence what you feel.” Since our minds anticipate a warm red object, it takes a higher temperature for us to believe that the object is unusually hot.
 
To confirm their hunch about expectation, Ho’s team conducted a second experiment. Instead of coloring the heated surface, they projected red or blue light onto participant’s hands. This time, red hands made surfaces feel warm at lower temperatures than blue hands. The reason, says Ho, is that our brain expects a red hand to already be warm, so when we touch a slightly hot object we interpret it as being warmer than it is.

It’s Time to Stand Up for Science

If you enjoyed this article, I’d like to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and right now may be the most critical moment in that two-century history.

I’ve been a Scientific American subscriber since I was 12 years old, and it helped shape the way I look at the world. SciAm always educates and delights me, and inspires a sense of awe for our vast, beautiful universe. I hope it does that for you, too.

If you subscribe to Scientific American, you help ensure that our coverage is centered on meaningful research and discovery; that we have the resources to report on the decisions that threaten labs across the U.S.; and that we support both budding and working scientists at a time when the value of science itself too often goes unrecognized.

In return, you get essential news, captivating podcasts, brilliant infographics, can't-miss newsletters, must-watch videos, challenging games, and the science world's best writing and reporting. You can even gift someone a subscription.

There has never been a more important time for us to stand up and show why science matters. I hope you’ll support us in that mission.

Thank you,

David M. Ewalt, Editor in Chief, Scientific American

Subscribe