How does heat transfer in cooking?

Cooking is all about heat transfer - the transfer of heat energy from a heat source to the food being cooked. There are three basic methods of heat transfer in cooking: conduction, convection, and radiation.

• Conduction: This is the transfer of heat through direct contact. For example, when you sear a steak in a hot pan, the heat from the pan is transferred to the steak through direct contact.
• Convection: This is the transfer of heat through a fluid, such as air or water. When you bake a cake in the oven, the hot air in the oven transfers heat to the cake through convection.
• Radiation: This is the transfer of heat through electromagnetic waves. When you broil a steak in the oven, the heat from the broiler element is transferred to the steak through radiation.

Understanding how heat is transferred in cooking is important for achieving the desired results in your recipes. By adjusting the temperature, cooking time, and cooking method, you can control the heat transfer to achieve the desired texture and flavor in your food.